Dill, Rhubarb, and Red Currant

In a saucepan, add the water and begin heating.
At 25°C, add 2/3 of the sugar, the dehydrated glucose, and the dextrose.
At 40°C, add the remaining third of the sugar along with the Super Neutrose, which has been mixed beforehand.
Bring to 85°C, then pour over the cold purees. Blend.
Let it mature at 4°C for 24 hours.
Blend again before churning the sorbet (or place in a Paco bowl).
Transfer to containers and store in the freezer.

Wash and cut the rhubarb into 1.5- to 4-cm pieces.
Bring the water, sugar, citric acid, and scraped vanilla seeds to a boil. Let cool.
Place the rhubarb pieces flat in a vacuum-sealed bag with the cold syrup and steam at 80°C for 20 minutes.
Let cool and store in the refrigerator.

In the bowl of a stand mixer, combine the almond flour, vanilla paste, sifted powdered sugar, and eggs, and beat for 10 minutes.
Gently fold in the sifted flour using a spatula.
Fold in the stiffly beaten egg whites with the sugar and the strawberry pieces.
On parchment paper in a 40×60 cm pan, weigh out 1000 g of batter and smooth the surface.
Bake immediately at 180°C for 14 minutes, with the oven door closed and the fan set to 3/4.
Once out of the oven, slide the sponge onto a cooling rack, cover it with another sheet of parchment paper, and wrap it in plastic wrap to retain moisture.

Pre-disperse the Pectin 325NH95 into the sugar and dehydrated glucose syrup.
Pour the purées into a saucepan and gradually sprinkle in the previous mixture.
Bring to a boil while stirring.
Remove from heat, add the lemon juice, and stir.
Smooth the mixture into the Silikomart molds shaped like thin discs.
And set aside half in a container for assembling the dessert.

Pre-disperse the Espuma Chaud into the sugar, then sprinkle it into the water and purées.
Bring to a boil while whisking.
Cool to 4°C, then blend with the dill. Let infuse for 2 hours at 4°C.
Strain through a fine-mesh sieve.
Pour into the siphon and charge twice.

Temper the RUBY pink chocolate and form a thin, diagonal ring about 10 cm in diameter. Let it set before removing from the mold.