The circle

Heat until brown

Add toguether

Fold in

Make hazelnut butter and cool it to 50⁰C
Mix the dry ingredients with the egg whites and fold in the warm butter
Spread into a frame and bake at 180°C for approx. 12 minutes
Set aside to cool

Boil

Add

Bring the water and sugar to a boil and boil until 150C
Add the white chocolate and mix vigorously until crumbles and then pour onto a plate to cool

Heat

Incorporate

At 65ºC

Soaked in cold water and pressed

Emulsify

Prepare the Créme Anglaise as per usual with the freshly grated ginger.
Add the hydrated and pressed gelatin.
Pour over the chocolate and emulsify with an immersion blender.
Pour into a bowl, cover with cling film and place in the fridge for plating

Heat

Add

Emulsify

Add

Fold in

Heat the milk and add the soaked and pressed gelatin.
Emulsify with the chocolate, then add the strawberry puree.
Finally, incorporate the semi -whipped cream.

Heat

Add together

Place the puree in a saucepan, add the lime zest, juice, glucose and grated ginger. 
Start heating.
When the ingredients start to simmer, add the sugar and pectin at once. 
Mix well
Bring to a boil and set aside to cool.

Bring to a simmer

Add together

Then

Heat the water and sugar
Add the Agar Agar and bring to a simmer
Remove from the heat and add the soaked and pressed gelatin, water and juice