Strawberry Inspiration

Mix melted couverture, melted cocoa butter, oil, and melted butter together in a bowl. Fold in baked almond shortcrust, feuilletine, sea salt, and lime zest.
 

In a mixing bowl with a paddle attachment, mix butter, icing sugar, flour, almond powder, and salt until it reaches a sandy texture. Gradually add whole eggs until a dough forms. Roll to 2mm thickness and freeze before baking.

Warm dragon fruit juice, oil, and vanilla bean paste in a saucepan to 75˚C. Add sifted flour and salt, stirring until gelatinized. In a jar, combine dragon fruit juice reduction, whole eggs, and egg yolk, then blend well with a Micromix. Prepare a medium-peaked French meringue with egg whites and caster sugar. Fold the meringue into the dragon fruit mixture and spread evenly onto a Flexipan (53cm x 35cm).

Mix pectin, caster sugar, and dextrose in a bowl. Warm the purées and glucose syrup in a saucepan to 45°C. Whisk in the pectin mixture and bring to a boil. Strain out the sweet basil leaves.

Warm the purées in a saucepan to 70°C, then whisk in gelatin mass. Pour over yuzu couverture and emulsify with a Micromix. Incorporate cold cream and emulsify again. Store in the chiller. 

In a jar, mix whipping cream (1), acacia honey, glucose syrup, vanilla bean, couverture, almond paste, and orange blossom water. Warm to 36°C and emulsify with a Micromix. Incorporate cold cream and emulsify again.