Lemon, Matcha, and Strawberry Bocconcino

Heat the water, sugar, and trehalose in a saucepan and bring to a boil. Add the glucose syrup and cook to 273°F (135°C).
Meanwhile, heat the second portion of water to 85°C, add the matcha tea and mix, then add the lime purée.
Dissolve the pectin and agar-agar in the purée and tea mixture using a blender, then add the inulin.
When the syrup reaches 135°C, stir in the slightly warmed purée and gelling agent mixture.
Cook the product again until it reaches 72-74 Brix.
Remove from the heat, add the acid solution, and strain.

Bring the water, sugar, and trehalose to a boil, add the glucose syrup, and continue cooking until the temperature reaches 125°C.
In a stand mixer, combine the water and powdered egg whites, mix, and allow the powdered egg whites to hydrate. Begin whisking.
When the syrup reaches 125°C, pour it slowly into the mixture in the stand mixer, whisking at medium speed until you obtain a stable meringue.
Meanwhile, hydrate the gelatin in the water and lime purée, melt, then add the invert sugar, lime zest, and vanilla.
Once the meringue has reached the desired consistency, fold in the melted gelatin and continue beating. When the mixture is stable, fold in the strawberry flakes.
Pipe and let rest.

Pre-crystallize the chocolate, then add the almond paste and salt.
Incorporate the inclusions and pipe.