Caviar fruit box

1. Make the passion fruit mousse. Bring the heavy cream and sugar to a boil until it reaches the temperature of 75°C. Then allow to cool until the temperature drops to 64°C. Add the passion fruit puree and mix well. Pour into the glasses and place in a fridge to set.

2. Make the almond flour pancakes. Mix all the ingredients well and allow the batter to rest in a fridge for 10 minutes. Roll the dough out into 0.5 cm thickness pancake and bake in an oven at 175°C for 15-20 minutes until nicely browned. Then crush the round pancakes using the using the bottom of a glass. When the dough cools it gets crumbly.

3. Make the berry and fruit caviar. Mix 2g of agar-agar powder and raspberry juice, then bring the mixture to a boil and cook for 1 minute. Pour the mixture into the small bottle and drop the liquid, one drop at a time, into the sunflower oil. Little caviar orbs will form. Wait until they set and rinse well with cold water. Make the grapefruit caviar the same way.

4. Serve the dessert. Place the fruit and berries caviar on the top of the mousse. Place the almond pancakes around the mousse.