1. Pre heat oven on fan plus 180°C. Line a baking tray with baking paper. Mix the flour and almonds together and bake in oven for 10 minutes. 2. Remove from oven and let cool. Once cool mix through the icing sugar and lemon oil and put to one side.
1. Place all ingredients into a food processor and blend until smooth. Place to once side.
1. Beat the egg whites with an electric mixer on high until firm peaks begin to form, approximately 2 minutes; gradually add both the sugars and salt, beating well after each addition. Continue to mix on high until the meringue is firm and glossy, approximately 5 minutes. 2. Finally mix through coconut and milk powder. Transfer meringue into a piping bag.
1. Start with the yoghurt mix on the bottom, surround it with diced fruit and cover with almond crust. Pipe the meringue into 3cm cones over the top and brulée.