Easter bunnies in the garden

Preheat the oven to 200°C. Whisk the eggs with icing sugar, almond flour and pistachio paste. Separately whisk the egg whites with sugar. Add plain flour and melted butter to the first mixture, finally add the whisked egg whites. Spread the mass on a 60x40cm baking tray lined with baking parchment and bake at 200°C for 7 minutes.

Mix together the purees, add glucose syrup and sugar (1). Heat it up to 40°C and then add pectin mixed with sugar (2). Add lemon juice and boil for about 1 minute. Cool it down and then spread the gel on the cooled “Biscuit Joconde”.

Soak gelatine in cold water. Mix sugar with lemon zest, add lemon juice, egg yolks and whole eggs. Then heat it up all together to 85°C. Add soaked gelatine, white chocolate and butter, mix and add liquid cream. Emulsify the mixture for a few minutes with a hand blender. Set aside in the refrigerator for 12 hours. Whisk before using. Spread the whipped lemon cream over the "Biscuit Joconde" coated with strawberry-raspberry gel.

Soak gelatine in cold water. Boil the cream (1) with sugar and add soaked gelatine. Pour it over the chocolate, add mascarpone and vanilla paste, and stir until all the ingredients dissolve. Add the cold cream (2) at the end and leave it aside in refrigerator to set. Whip the cream in a mixer on medium speed. Finally add sea buckthorn paste.