In a bowl, combine the pistachio paste and Natur Emul

In a saucepan combine the rice milk with the Vegan Mousse Gelatine and bring to a boil while stirring.

Remove from the heat and pour the hot mixture over the pistachio paste mixture. Emulsify with an electric mixer.

Combine sugar and Inulin in cold.

Using an electric mixer, beat the water, salt, and Potatowhip until medium peaks form, gradually adding the sugar and inulin mixture.

Continue beating for 10 minutes at medium speed.

Add the pistachio paste mixture to the meringue at 55-60ºC, a little at a time, beating at medium-low speed for 1-2 minutes.

Place the mousse in 6 cm round molds and freeze.

Combine sugar, Inulin Hot, Natur Emul and Pectin NH and set aside.

Heat the Strawberry Puree to 40ºC and add the sugar mixture, little by little, stirring constantly. Bring to a boil.

Remove from heat and allow to cool to 113ºF (45ºC).

Add the coconut oil and emulsify with a blender.

Refrigerate for 6 hours to ensure adequate crystallization.

Combine Pro-Pannacotta Iota and sugar.

Add this mixture to the Strawberry Puree and bring to a boil.

Pour the mixture into 18 ml insert molds and freeze.

Place the frozen strawberry jelly in the center of the frozen vegan pistachio mousse.

Place the Strawberry Crémeux around the jelly.

Return to freezer.

Remove the frozen petits gâteaux and spray them with Valrhona Neutral Glazed Absolu Cristal Glaze.

Place the Raspberry Crispies on top.