First peel the prickly pears. Be careful not to touch them directly under all circumstances. They have tiny hairs on the shell that would later pinch the skin extremely uncomfortably. So take it with a few household towels, cut off both ends and slit lengthways. Then, with the help of the knife, peel off the approx. 3mm thick shell all around. When all 4 figs have been peeled off, wipe the knife and work surface again as a precaution. Then chop the figs and mash them with a fork. Then pass the porridge through a sieve because the small kernels are edible, but unpleasant in the fine mousse.
Separate the eggs. Put the egg white in a bowl suitable for mixer and mix the egg yolks with the sugar to a foamy mass. Soak the gelatine sheets in cold water. Boil the tea and let it steep briefly. Then squeeze out the gelatine slightly and dissolve it in the tea. Add the lime juice, the egg-sugar mixture and the figs and mix well. Put something into the fridge.
When the cream has set a little, beat the egg whites into snow with the mixer and fold in.
Fill into bowls and cool again. Then serve garnished with sliced almonds.
Of course, you can also try the recipe with other fruits or pieces of fruit (as in the picture)
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