Whip all ingredients in a planetary mixer with a whisk, except for the butter and pistachio paste, for 10 minutes. Then fold in the melted butter with the pistachio paste by hand and incorporate into the whipped mixture; pipe onto a baking tray using a piping bag. Bake at 210-220°C for 5-6 minutes.
CRUNCHY ALMOND BISCUIT:
Mix all ingredients in a planetary mixer with a paddle attachment until a uniform dough is obtained. Roll the biscuit between two sheets of parchment paper to a thickness of 2mm, chill, and cut a 16 cm diameter disk. Bake at 155°C for about 15 minutes.
Hydrate the gelatin with its water (gelatin mass). In a bowl, combine the raspberry pulp and sugar, heat slightly, and add the previously prepared gelatin mass.
In a plastic bowl, combine diced pineapple and mango, sugar, cornstarch, coconut milk, and a vanilla pod. Mix well and cover with a double layer of plastic wrap. Cook in the microwave at full power for about 10 minutes or until boiling.
PISTACHIO CREAM:
Hydrate the powdered gelatin with its water (gelatin mass). In a bowl, combine milk, cream, egg yolk, pistachio paste, and glucose. Cook in the microwave to 82°C. Add the mixture to GLF white chocolate along with the gelatin mass and emulsify. Let stabilize overnight in the refrigerator.
BASE ENGLISH CUSTARD MILK-CREAM 50%:
Place the ingredients in a bowl and heat to 82-84°C using the microwave, stirring occasionally.
In a graduated container, combine the base English custard with mascarpone and sugar, emulsify, and add the gelatin softened with its water. Fold the mixture into semi-whipped cream gently.
