Souvenir d'un été joyeux

Whisk the eggs with the powdered sugar in a stand mixer at maximum speed.
Heat milk, vanilla and butter to 50°C.
Add the powders while mixing on minimum speed and beat for 3 seconds.
Mix some of this dough with the liquids and pour back into the bowl.
Mix gently and spread onto half a baking sheet.
Bake at 170°C for 10 minutes.

Heat water, sugar, glucose powder and stabilizer to 40°C.
Cook to 85°C (or until mixture begins to simmer).
Allow to mature for 4 hours, then add the juices.
Blanch the herbs, cool quickly in iced water and add to the sorbet syrup.
Freeze and blend using a Pacojet.

Mix sugar and pectin.
Heat the purée and, when it reaches 40°C, sprinkle in the pectin-sugar mixture.
Boil for one minute, whisking constantly.
Blend, cover with cling film and cool immediately.
Whisk to combine, then pour into the diced strawberries.

Infuse the long pepper in the cream for 10 minutes.
Make a custard.
Add the gelatin mass and pour over the yoghurt and egg whites.
Add the xanthan and mix lightly.
Leave to stand for at least four hours (for 500g, incorporate twice).