Strawberry parfait

Beat the Parfait until airy. 

Divide the mass into two equal parts and add the strawberry syrup to one part.

Mix the the scraped vanilla pod with the other part. 

Fill silicone molds halfway with the strawberry parfait and continue with the vanilla parfait.

Place in a shock freezer.

Remove the parfait from the molds and place them on a sheet of baking paper.

Finish with the velour spray.

Store the parfaits in the freezer.

Pass the raspberry puree through a fine sieve.

Add the agar-agar and let it boil briskly for 1 minute.

Pour out into a container and leave to cool overnight. 

Add the food coloring and mix to a smooth, shiny gel.

Beat the egg whites with the sugar to form a firm meringue.

Sift the icing sugar into the meringue and mix until fluffy.

Pipe small blobs on a baking paper and let it dry in the oven at 65°C for 12 hours.

Mix all the ingredients into a homogeneous dough.

Roll out and cut out into the desired shape.

Save the leftovers of the dough for a crumble.

Place in the freezer overnight.

Bake the cookies and crumble at 170°C for 15 minutes.

Heat the water to 40°C.

Add sugar and glucose and stir until everything is dissolved.

Heat briefly to 85°C (do not boil).

Allow to cool to 6°C. 

Mix the cold sugar syrup with the raspberry purée.

Add the lemon juice and salt.

Let the mixture mature in the refrigerator for at least 4 hours.

Churn in the ice cream maker.

Place in the freezer (-18°C) for at least 1 hour for perfect scoopability.