Strawberry & Mint

Mix all the ingredients with a spatula to create
a crumble-like texture. Sprinkle the mixture onto a baking sheet lined with a
perforated silicone mat.
Bake at 150°C for about 30 to 35 minutes.
Let cool for the next recipe.

Melt the couverture at 40°C before adding the other ingredients.
Place 27 g into rings that are 70 mm in diameter and 10 mm high.

Blend the strawberries with the pectin mixed with the sugar and inulin.
Bring to a rapid boil while stirring vigorously. Pour into containers, cover with plastic wrap, and refrigerate (4°C) for 3 hours.

Place about 7 strawberries (sliced) in circles with a diameter of 70 mm (and a height of 20 mm). Trim the tops to ensure the assembly remains 20 mm high.
Pipe the coulis into the holes, smooth the surface, and chill until ready to serve.

Blend the cucumber with the lemon juice and mint in a food processor.
Mix the dry ingredients with the water before heating to 50°C.
Pour over the puréed mixture and blend until smooth.
Pour into a paco bowl and chill for 4 hours.
Freeze before paco-processing.

Blend the strawberries, taste, and add more sugar if needed.
Mix the xanthan gum (if needed) with the sugar before adding it to the strawberries and blending.