Preparation:

Method

Place the strawberries, half a vanilla pod and the ginger in a container.
Leave to infuse in the refrigerator at +4°C.

Raspberry cream: heat the raspberry purée to 35°C, add the white chocolate melted at 35°C, the previously soaked gelatine and the liquid cream. Mix until smooth and leave to crystallise in the refrigerator at +4°C for at least a couple of hours. After resting, whip in a planetary mixer.

Pomegranate gel: heat the pomegranate purée to 35°C. Add the previously soaked gelatine and sugar, mix gently.

Crème brûlée: heat the milk and cream. Separately, beat the egg yolks with the sugar and add them to the hot liquid. Cook at 82°C until thickened. Add the previously hydrated gelatine, vanilla, yuzu juice and dry caramel.

Butter shortbread: Mix the flour and butter. Add the egg, salt, water and icing sugar. Knead the dough until smooth. Leave to rest for 30 minutes. Roll out the dough and cut out hearts large enough to cover the top of the glass. Bake at 175°C for 15 minutes.

Assembly

Place the poached strawberries at the bottom of a low tumbler glass. Add a layer of raspberry cream, pomegranate gel and finally the yuzu crème brûlée.
Place the sablée heart on the rim of the glass and decorate with fresh mint leaves.

Must have

Poached strawberries

Raspberry puree

Pomegranate juice

Yuzu juice