Iced strawberry

In a saucepan, disperse the Stab with some of the sucrose in water, then heat to 25°C and add the sugars.
Pasteurize at 85°C and pour over the strawberry purée, mix and place in a cooling cell, then leave to mature at 4°C for at least 4 hours.
Turbine and mold into bombs measuring 18 cm by 2 cm, set aside in the freezer.

In a saucepan, place the milk, scraped vanilla and disperse some of the sucrose with the Stab, heat to 25°C, add the sugars and milk powder, then to 35°C.
Add cream and yolks.
Pasteurize at 85°C, blend and chill, then leave to mature at 4°C for at least 12 hours.
Turbine and mold into 7 cm bombs, set aside in the freezer.

In a saucepan, disperse the Stab with some of the sucrose in water, then heat to 25°C and add the sugars. Pasteurize at 85°C.
Pour over the raspberry purée, blend and place in a cooling cell, then leave to mature at 4°C for at least 4 hours.
Turbine and mold 12cm bombs and insert 7cm vanilla bomb, set aside in freezer.
Unmold and place on 14 cm madeleine cookie.

In a saucepan, infuse the vanilla in the milk, then make an anglaise with all the ingredients except the whipped cream.
Beat the anglaise with a mixer and fold in the whipped cream.
Mold into the strawberry sorbet-lined bombe and insert the 12 cm vanilla raspberry sorbet bombe, then freeze.

To make a hazelnut butter, whisk the eggs with the sucrose, trehalose, honey, salt, vanilla and zest.
Add the oil. Sift together the Baking Powder and flour, then pour over the first mixture.
Stir in milk and beurre noisette. Bake in a 16 cm circle at 180°C for 10 minutes.
Cut into 14 cm x 1 cm pieces.

Hydrate the gelatine and set aside in a cool place.
In a saucepan, disperse some of the sucrose with the pectin in the water and purees. At 25°C, add the sugars, bring to the boil and pour over the gelatin.
Keep in a cool place between 12 and 15°C.