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Mix the butter at room temperature with the sugar. Add the flour and the powdered almonds. Make a flat square approximately 2 to 3 cm thick and place in plastic wrap. Refrigerate overnight.
The next day, roll out the dough until it is approximately 7 mm thick on a cooking sheet. Refrigerate until hardened so it can be cut easily.
Cut the dough into small 7 x 7 mm cubes. Freeze until the cubes harden again and can be removed easily without loosing their shape when you take them off the cooking sheet.
On a cooking sheet covered with parchment paper, spread the streusel. Cook in a preheated oven (100 °C) for 45 minutes.
Remove stems from strawberries and cut in fourths. In a covered pan, bring them to a boil for 5 minutes. Add the pectin and half of the sugar while stirring constantly so mixture does not stick to pan. Add the remaining sugar and let boil during one minute. Pour the liquid jelly onto a cooking sheet.
Cover with plastic wrap and put aside.
Mix the fruits with the lime juice then put through a sieve in order to obtain a smooth mixture.
Add sugar, glucose and water. Mix ingredients together.
Put into ice-cream machine and proceed as instructed.
Bring water to a boil. Add all the ingredients and leave to infuse away from heat for 20 minutes.
Put through a sieve and add water until obtaining 25 cl.
Remove stems from strawberries and red currants and rinse quickly under running water. Cut strawberries in fourths.
In a covered pan, bring fruit to a boil. As soon as simmering, cook for 10 minutes until fruit is stewed. Pass through a sieve keeping only the juice and the pulp.
Mix the infusion with the stewed fruit and the remaining ingredients (lemon juice, sugar and glucose or dextrose).
Put into ice-cream machine and proceed as instructed.
Put each of the sorbets in a pastry bag with a round tip. Prepare the jelly in a pastry bag without tip and cut a small opening in bag.
Start by filling the verrine halfway with strawberry sorbet, add the jelly, then the exotic sorbet and finally sprinkle with streusel.
Sprinkle with powdered sugar and put verrines in freezer.
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