Rhuba

Warm the milk and cream to 85°F (30°C) and dissolve the fleur de sel, sugar and yeast in it.

Incorporate the sifted flour.

Add three-quarters of the eggs and combine gently without overworking the dough.

Add the rest of the eggs, then mix them in until they are absorbed.

Melt the butter and combine it hot with the dough.

Keep at a constant temperature of 80°F (27°C) for 15-20 minutes until the butter sinks into the dough.

Use a spatula to bring the dough together and fill the baba molds.

Leave to rise again in a hot cupboard.

Combine all the ingredients together in a stand mixer.

Spread them into a baking tray lined with a non-stick baking mat.

Bake at 320°F (160°C) until golden.

Melt the STRAWBERRY INSPIRATION and mix it into the crumble.

Use straight away.

Heat all the puréed fruits in a saucepan.

At 105°F (40°C), add the sugar and pectin.

At 140°F (60°C), add the glucose syrup.

Bring the mix to a boil, cook it at 30°B and add the gelatin in its water.

Hydrate the gelatin powder with the smaller portion of strawberry juice in the refrigerator for at least

30 minutes.

At the same time, infuse the mint in the water for approx. 20 minutes.

Filter out the leaves and add some more water so it regains its original weight.

Add the sugar and bring to a boil.

Combine the liquid with the larger portion of strawberry juice and lime juice.

Add the melted gelatin and strawberry juice mixture.

Combine the strawberry purée (40°F or 4°C) and the sifted egg white powder in the bowl of a stand

mixer. Mix, then wait for 15 to 20 minutes for the powdered egg whites to hydrate.

Mix the water and sugar in a saucepan and cook at 245°F (118°C), then combine this with the fruit

purée and powdered egg white mixture.

Mix until it has the texture of a mousse.

Beat on a medium speed in a blender until cool (approx. 85°F or 30°C).

Combine the strawberry purée and cream (both at 40°F or 4°C) and beat them at a medium speed until they have the airy texture of a standard whipped cream.

Sift the gelatin onto the smaller portion of strawberry purée (40°F or 4°C), then wait for 15 to 20 minutes

for the gelatin to hydrate.

Heat the mixture to 120-140°F (50-60°C) to melt the gelatin, then combine it with the second portion of

purée at 40°F (4°C). Mix with an immersion blender until completely homogenous.

Combine approx. a third of the fruit purée with the Italian meringue and start whisking them so their

textures become consistent.

Add the remaining fruit purée and mix with a spatula, then finish off by gently incorporating the fruity

whipped cream so you lose as few air bubbles as possible.

Pour immediately.

Infuse the mint leaves in the warm milk for approx. 20 minutes.

Filter out the milk and top it up so it is back to its original weight.

Add the konjac powder, mix it in well and bring it to a boil.

Gradually combine with the melted chocolate.

Add the cold liquid cream and mix with an immersion blender until the emulsion is complete.

Add the lime zest, pour the cream into a container and cover its surface with plastic wrap.

Leave to cool for several hours at 40°F (4°C) before beating in a blender.

Bring the ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water.

Immediately apply using a spray gun at approx. 175°F (80°C).