Strawberries with Zéphyr™ white choclolate cremeux

Place the strawberries in a stainless steel bowl.
Add the vanilla seeds, sugar, lime juice and salt to the strawberries and wrap the top tightly with plastic wrap.
Place over a double boiler for 1 hour or until the berries have fully released their juices.
Strain well, but do not push the berries through strainer, or the liquid will become cloudy.
Season to taste with additional sugar or limejuice if needed.

Form a medium peak meringue with the egg whites, egg white powder and granulated sugar.
Sift the pistachio flour, all purpose flour, and powdered sugar, and fold into the meringue.
Spread evenly onto a lightly sprayed parchment lined ½ sheet pan and bake at 190°C /375°F until the dacquoise springs back when touched.
Line 3” ring molds with the dacquoise and reserve.

Bloom the gelatin in the water.
Warm the Zéphyr™ chocolate slightly until it is melted half way.
Bring the cream, milk, and ½ of the sugar to a boil.
Mix the remaining amount of sugar with the yolks. Gently add some of the hot cream to the yolks, stirring, and then add the yolks back to the pot.
Cook on very low heat until the mixture reaches nappé.
Remove from heat and add the bloomed gelatin/water mixture.
Strain over the white chocolate and emulsify.
Pour a 0.5” thick layer onto the dacquoise-lined ring molds and chill.

Blend the milk powder, dextrose, sugar, and stabilizer together, and then combine will milk and cream.
Bring the mixture up to 85ºC/185ºF to pasteurize and then chill. Combine with the yogurt and limejuice and allow the syrup to mature for 4 hours. Spin in an ice cream machine according to the manufacturer’s instructions.

Cut the strawberries in half and place with the consommé in a vacuum bag.
Pull a vacuum cycle and reserve. 

Puree the fresh banana. Add just enough flour so the banana resembles hippen tuile batter.
Spread thinly onto a silpat and bake in a 167ºC/325ºF until lightly golden.
Shape as desired.

Unmold the Zéphyr™ cremeux and place into a shallow bowl.
Place infused strawberries around the cremeux, and pour in enough strawberry consommé to cover the bottom of the bowl.
Garnish with the fresh ginger mint leaves, banana tuile, and goat’s milk yogurt sorbet.