Put panna cotta with pearl on the top of dacquoise. Serve with passion fruit
sauce.

Boil for 30 min till transparent consistency, place in forms and jellify.

Blend white of eggs with tagatose until soft peaks (it's very important not to
overblend unless it will go flat in future processes). Mix carefully with
powders and place in forms. Bake at a temperature of 160°C for 10-12 min.

Put all ingredients into blender and blend until thick.

Put tagatosa and yota into milk and bring to a boil with constant stirring. Add
melt chocolate into hot mass. Strain received mass through a sieve and place in
necessary baked cup.