Beat the egg whites and brown sugar until a light foam forms, then add the almond flour and mix until a liquid consistency.
Wrap a 16 cm diameter ring with metalized cling film, pour in the batter, and bake at 160°C until golden brown (approximately 20-25 minutes).
Cool the sponge cake while preparing the blackcurrant ganache.
Pour the hot purée over the ruby chocolate and the bloomed gelatin (according to the instructions on the package), stir, and let the mixture cool down to 30°C.
Once the mixture has cooled, add the yogurt and blend it with a blender, pour the ganache over the sponge cake and place it in the freezer for 5-6 hours.
In a bowl, gather the white chocolate and the gelatin previously soaked (according to the instructions on the package), pour in the hot milk, stir, and let the mixture cool down to 30°C.
Add the cream cheese, pistachio paste, and blend with a blender, add the previously whipped heavy cream until stiff peaks and mix until smooth.
Pour the mousse into a silicone mold (Diameter 20-22 cm).
Place the frozen sponge cake on top and return to the freezer for about 5-6 hours.
Remove from the mold, thaw, decorate the mousse as desired, and enjoy with pleasure.
Bon appétit!
