Stranger

Combine the milk, water, butter, salt and sugar and place over the heat. Bring to a boil and add, at once all the flour. Stir continuously until the paste doesn’t stich in the pan. Bring over in a mixer fitted with a paddle and let it turn. Add the eggs gradually until a smooth and silky dough paste. Pipe on a baking sheet and put on the crunchy dough. Bake at 180°C during 10 minutes and 50 minutes at 160°C ( rotating oven) Open the valve after 30 minutes.

Combine all ingredients to a sticky dough. Roll out at 1,5 mm and cut out circles of 4 cm diameter Put on the piped choux and bake .

Combine cream, sugar and orange zests and bring to a boil. Pour over the mascarpone, almond milk and white chocolate. Melt the gelatin mass and add to previous mixture. Mix well and keep overnight in the refrigerator.

Hydrate the gelatin with the water. Heat the puree with the sugar, vanilla and lemon zest. Add the chopped fresh fruit (1). Mix in the sugar-pectin mixture and boil for 2 minutes. Bring over in a bowl and mix in the gelatin mass and the fresh fruit (2) Portion in silicon molds ( 3 cm diameter ) Freeze