Strawberry

Mix together the butter, the sugar and the salt.
Add the egg yolk and lastly the flour, the baking powder and the lemon zest.
Leave to rest in the fridge.
Spread out to 3 mm and freeze.
Cut out 10 cm discs and bake at 160°C for about 12 min.
Leave to cool and set aside.

Mix all the ingredients together in a food processor.
Add the bits of strawberry at the end.
Spread out to a thickness of 1 cm in a 60 x 40 cm frame and bake at 180°C from 5 to 6 min.
When cooled, cut out 10 cm diameter discs.

Heat the strawberry purée, the sugar and the glucose.
Add the bits of strawberry and the raspberries and cook until they start to release their liquid.
Remove from the heat, add the violet aroma and the gelatin mass.
Leave to set in the fridge.
Measure out 60 g of compote on top of the sponge cake and freeze.

Heat the milk to about 50°C and dissolve the gelatin mass.
Emulsify with the melted white chocolate and lastly add the sheep's milk yogurt and the freeze-dried yogurt.
Lower the heat to around 30°C and mix first with the meringue and then with the semi-whipped cream.

Boil the water, the sugar and the locust bean gum.
Add the gelatin mass and the violet aroma to the liquid at about 40°C.
Measure out 20 g into each mould and place the strawberry discs on top.

Measure out 20 g of the violet jelly into the base of the mould, place strawberry discs on top and freeze.
Spoon out 100 g of the yogurt mousse over the top.
Next, place the sponge cake and strawberry compote filling and press down lightly.
Measure out 40 g of yogurt mousse and close the mould with the disc of  Breton sablé.
Freeze.
Remove from the mould and brush with the neutral gelatin shine.
Decorate with the chocolate ribbons.