Prepare the cream cheese mousse:
Mix and beat the cottage cheese with the sugar.
Whisk the 2 egg whites until stiff, adding a pinch of salt.
Pour in the vanilla sugar while stirring.
Combine the mixture with the sweet cottage cheese.
Add the essence of bitter almonds to the cottage cheese mousse and the lemon zest.
Fill the circles with mousse and smooth them with a spatula. Set aside in a blast chiller and unmold.
Leave to thaw for at least 2 hours in the fridge.
Cover with grated coconut.
Place in the center of the plate.
Pour an apricot coulis and make ribs with a raspberry coulis, decorate with a physalis.
A recipe from the Ecole Lenôtre. Elle &Vire.