Koi

Make a meringue with egg white and sugar into soft medium peak, fold in all dry ingredients, take a small portion mix well with almond paste, and the mix well both mixture.

Chop the frozen strawberries into dice ( 1cmx1cm+/-) .

.Defrost all frozen strawberries.

Warm puree,vanilla and glucose to 45˚C, add in sugar pectin mixture bring to boil, give a quick short blend and add in defrost compote and bring to boil and immediately stop the heat.

Pour into ring.

Warm 1/3 part of puree and add in sugar pectin bring to boil.

Stop the heat and add in egg white, bring to 70˚C add in gelatin mass.

Blend in the remaining 2/3 puree and emulsify with melted cocoa butter and soft butter.

Warm whipping cream, sugar, glucose, vanilla and gelatin mass into 45˚C, fold in soft peak whip cream and greek yogurt.

Melted butter, white chocolate, cocoa butter.

Fold in all ingredients and mix well.