Delicious Lotus Dessert with Coconut and Lime

Combine the milk, coconut puree, lime zest, and shredded coconut in a saucepan. Heat the mixture over medium heat until it reaches a gentle boil.

Once boiling, remove it from the heat and let it steep for a minimum of 20 minutes to allow the flavors to meld. After steeping, bring it back to a boil, strain it through a fine sieve, and press the mixture to extract all the liquid.

Add the gelatin mixture to the hot liquid and stir until fully dissolved. Pour this hot mixture over the white chocolate in a bowl and blend until smooth using an immersion blender. Finally, whip the heavy cream until soft peaks form and gently fold it into the chocolate mixture.

In a saucepan, combine the raspberry puree and cranberry puree, heating it to a temperature between 35 to 40 degrees Celsius (95 to 104 degrees Fahrenheit). This warm temperature helps activate the pectin in the mixture.

In a separate bowl, mix the sugar and pectin. Gradually sprinkle the sugar-pectin mixture into the warm berry puree while stirring continuously. Cook until it reaches a boil.

Add the diced strawberries and simmer for an additional minute. Pour the compote into half-sphere molds, approximately 2 centimeters in size, and freeze until solid.

In a saucepan, heat the lime puree, aloe puree, and sugar until it reaches a gentle boil. Be sure to stir frequently to avoid burning.

Gradually add the clear jelly while stirring to ensure it dissolves completely. Once mixed, carefully pour the gelée into your desired molds.

Do not freeze the gelée, as it is intended to be served chilled.

In a mixing bowl, combine the flour, almond flour, cane sugar, and butter. Use your fingers to mix the ingredients until you achieve a crumbly texture.

Spread the streusel mixture on a baking sheet and bake at 160 degrees Celsius (320 degrees Fahrenheit) until golden brown. This should take around 10 to 15 minutes.

In a bowl, whisk together the powdered sugar, flour, room temperature butter, and room temperature egg white until smooth. If you'd like to add color, consider using a natural fat-soluble coloring agent.

Spread the mixture thinly onto your chosen mold design and bake at 180 degrees Celsius (356 degrees Fahrenheit) for approximately 7 minutes or until the edges are golden and the center is crisp.