Difficulty: 3/5
Prepare the cottage cheese mousse:
Mix and beat the fromage blanc with the caster sugar until smooth.
Whisk the 2 egg whites to stiff peaks, adding a pinch of salt. Gradually incorporate the vanilla sugar while whisking.
Gently fold the whipped egg whites into the sweetened fromage blanc mixture.
Assemble the pyramid:
Whip the prepared cottage cheese mousse with the grated lime zest.
Pipe the mixture into pyramid molds, adding 2 fresh raspberries per mold. Place a pre-frozen disc of lemon cream in the center, then top with an almond cookie shell soaked in raspberry coulis.
Transfer to a blast chiller to set, then unmold.
Glaze with neutral glaze. Arrange one pyramid per plate and thaw in the fridge for at least 2 hours.
Drizzle with raspberry coulis and garnish with fresh raspberries and mint leaves.
