STRAWBERRY, LIME & NOROHY VANILLA

Cream the butter and mix in the confectioner’s sugar, sifted flour, salt, almond flour, vanilla, chopped lime zest and, finally, the eggs.
Once it is ready, spread the pastry between 2 sheets of baking paper to a thickness of 2mm.
Place the sheets in the freezer. Cut them into strips with a width of 2cm and lengths of 20cm and 24cm, then place them on slightly greased perforated 18cm rings.
Bake at 320°F (160°C) for approx. 12 minutes.

Bring the whole milk to a boil and combine it with the egg yolk, sugar and powdered cream mixture. Cook the mixture to create a pastry cream.
Cool down quickly.

Make a crème anglaise using the heavy cream, vanilla, egg yolks and sugar. Add the softened gelatin, then place the cream, the 240g portion of pastry cream and mascarpone in a blender. Mix together.
Decant it into a container, then store in the refrigerator.

Heat the water and half the sugar to 105°F (40°C), then add the remaining dry ingredients, zest and halved and scored vanilla. Cook at 181°F (83°C).
Decant the syrup and leave it in the refrigerator to mature for 12 hours.
Sieve it, then add in the lime juice. Mix using a hand blender and decant into Pacojet bowls.
Freeze. Process in a Pacojet when you are ready to serve.

Finely dice the strawberries, then mix these with the 90g portion of sugar and vanilla. Cook until a compote forms and add in the 12g of sugar mixed with pectin NH and bring to a boil.
Finish off by adding in the filtered lime juice.
Decant it and leave it in the refrigerator.

Remove the limes’ peel and julienne it. Blanch the zest 3 times.
Boil the water and sugar, then use it to gently cook the zest until it is translucent.

Use the ingredients to make a syrup. Leave to cool.
Leave to mature for 12 hours.
Make the lime segments, then put them in an airtight container with the syrup. Store in the refrigerator.

Reduce the strawberry purée to 200g, then mix it in a food mixer with the Absolu Cristal glaze. Transfer it into pipettes when you are ready to assemble your desserts.

Use the olive oil, lime juice and honey to make a vinaigrette.
Season the quartered strawberries.

Arrange the pastry semi-circles slightly apart on the plate, with their ends not completely aligned.
In the space in between the two semi-circles, use a piping bag with a nozzle to pipe out alternating dabs of vanilla mascarpone cream and strawberry compote.
Place some seasoned strawberries and lime segments and zests on the piped cream and compote.
Add a few sprigs of sweet basil and dabs of strawberry sauce, and finish off with a quenelle of lime and vanilla sorbet.
Sprinkle the dessert with vanilla powder made by drying and blending some used vanilla pods.