Shiso and Strawberries

Combine everything, heat in a vacuum water bath, and collect the juice.

Heat the yuzu puree, water, and yuzu zest and add the Ina agar and granular sugar. 

Boil the water, add 5 leaves of shiso, infuse for 10 minutes, and strain.
Combine the remaining ingredients, refrigerate, and spin in a pacojet. 

Spread the butter and powdered sugar on the kadaif, wrap around 6 cm in diameter cake pans, and fire in an oven at 180℃.

Combine everything, heat, strain through a chinois, and whip in a hand blender.

Combine everything, heat, strain through a chinois, and whip in a hand blender.

Heat the granular sugar and water and dissolve the gelatin.
Combine the lemon juice and the fromage blanc, pour into a siphon, inject gas, and cool.

Boil the fresh cream (100 g) and the lemon zest and emulsify the Zéphyr chocolate.
Whip the fresh cream (300 g) to a soft peak, combine everything, pour into a flexipan with 5 cm in diameter and 1 cm in height cups, cool, and harden.

Heat 90g of strawberries and the granular sugar (46 g).
When this has warmed up, add the granular sugar (20 g) and pectin and boil.
Cut the strawberries into 1 cm squares and combine while it's still hot, then cool. 

Combine everything, pour into a flexipan with cups 5 cm in diameter and 1 cm in height, and refrigerate. 

The strawberry shiso disks and the white chocolate cream are stacked and placed in the center of the plate.
A kadaif ring is placed on the plate and espuma fromage blanc is poured on.
The strawberry preserves, shiso granita, yuzu jelly, and emulsion shiso are then incorporated and the shiso spikes are added for decoration.