Recipe of Strawberry, Cream Cheese, Lemon and Rhubarb Dessert

Tonka shortbread

100 g flour

70 g butter

38 g powdered sugar

12.5 g almond flour

20 g eggs

1 g Tonka bean

1 g salt

Cream cheese bombe

225 g Fortville cream cheese

5 sheets of gelatine

250 g whipping cream

Zest from 1 lemon

1 vanilla bean

35 g egg white

55 g granulated sugar

17 g water

121°C

Lemon tonic gel

40 g lemon juice

6 g Limoncello

20 g sugar

20 g Schweppes tonic

20 g 1724 tonic

1.2 g agar agar

3 g Citras

Strawberry sauce

85 g strawberry juice

45 g pomegranate juice

4 g powdered sugar

Lemon sorbet

180 g water

40 g maltodextrin (optional)

40 g isomaltulose (optional)

100 g lemon syrup

25 g preserved lemon, puree

10 g powdered milk

16 g Limoncello

52 g lemon juice

Lemon verbena oil

1 bunch lemon verbena

1 bunch spinach

250 g grape seed oil

Bake for 7 min at 70°C

Basil creme

45 g water

75 g skim milk

18 g sugar

2 g agar agar

green food coloring

½ bunch basil

½ bunch spinach

Pomegranate sauce

500 g pomegranate juice

1.5 g ascorbic acid

10 g lemon verbena

320 g sugar syrup

400/1L sugar syrup

Step 1: Tonka shortbread

Combine the flour, almond flour, salt, grated Tonka bean, and powdered sugar. Add softened butter. Add the eggs one by one. Allow the dough to rest overnight in the refrigerator. Roll out between two sheets of parchment paper, then cut out rounds using a cookie cutter. Bake at 160°C until golden brown.

Step 2: Cream cheese bombe

Mix 200 g of cream cheese with the vanilla seeds and lemon zest. Soak the gelatine sheets in cold water. Heat 25 g of cream cheese to 70°C. Add the soaked gelatine sheets and let dissolve. Combine the two cream cheese mixtures.

Beat the egg whites into soft peaks. Combine the sugar and the water, and bring to 121°C. Add the sugar to the egg whites, beating vigorously. Continue to beat until the mixture is cool, to form an Italian meringue.

Add the Italian meringue to the cream cheese. Mix well to combine. Whip the cream ¾ of the way, and gently fold into Fortville cream cheese mixture. Pour into stainless steel tray, and allow to cool in the refrigerator.