1. In a standing mixer, whip the egg white, salt, sugar and vanilla until they are frothy.

2. Mix the sugar powder, almond, coconut powder and whip them together. Whisk all together and put the mix in a Mold in the oven for 12 minutes at 175ºC (347ºF). Cook over medium-high heat, and stir occasionally.

3. Remove from heat and add gelatin.

4. Put them in a round mold.

5. Cook the strawberry purée, milk, egg yolk and sugar together.

6. Remove them after boiling and add gelatin to them.

7. Mix the egg white with the sugar and then add them to the strawberry mix.

8. Add fresh cream, put them in the mold, and keep them in the fridge for 3 hours.