Sakura harmony

Mix the yoghurt, sugar, flour, Cream, vanilla and lime zest.

Add the egg yolks and combine.

Whip the egg whites to stiff peaks and gently fold in.

Bake for 15 minutes at 180°C.

Roughly crush the pistachios.

Bake the crumble base, consisting of the flour, Brioche Butter, broyage, sugar, lemon zest, fleur de sel and pistachios, at 120°C for 1 hour 30 minutes.

After baking, add the pistachio paste, white chocolate and cocoa butter.

Mix well and spread between two plastic sheets.

Cut out circles of 6 cm.

Purée the raspberries and mix with the rose water.

Add the agar-agar and pour into moulds to set.

Soak the gelatine powder in the water.

Warm the Cream with the icing sugar to 60°C.

Add the white chocolate and mix until smooth.

Add the yoghurt, raspberry purée and sakura.

Blend well.

Finally, add the soaked gelatine and mix again.

Fill moulds and push in the previously frozen raspberry and rose interior.

Set in the freezer.

Boil the water, sugar and glucose.

Infuse the verbena, ginger, lemongrass and kaffir lime leaves.

Strain the infusion.

Add the lemon juice and raspberries.

Add the stabilizer and soaked gelatine.

Mix in the Greek yoghurt at the end.

Churn.

Prepare as a classic sablé dough.

Bake at 170°C for 5 to 7 minutes.

Infuse the raspberries, sugar and Sakura vinegar with the kaffir lime leaves in a sous-vide bath (Röner) for 1 hour.

Strain through a fine cloth.

Add the oil at the end and mix gently.