Limone e Fragola Mandorla (Lemon and Strawberry Almond) by Casey Doody | Pastry Arts

Ingredients

• 600 g unsalted butter
• 450 g Demerara sugar
• 2 g salt
• 6 g vanilla paste
• 1 tsp almond extract
• Zest of 6 lemons
• 9 extra-large eggs
• 600 g almond flour
• 300 g semolina flour
• 17 g baking powder
• 40 g Lemon Coulis
• Sliced Almonds, as needed for sprinkling on top
• 150 g granulated sugar
• 4 g agar agar
• 1000 g strawberry puree (Boiron)
• 2 gelatin sheets (gold)
• 453 g rhubarb, cleaned and washed
• 183 g water
• 179 g white vinegar
• 30 g grenadine
• 2 g crushed pink peppercorns
• 166 g granulated sugar
• 2000 g milk
• 860 g heavy cream
• 20 g vanilla paste
• 633 g granulated sugar
• 130 g dextrose
• 170 g nonfat milk powder
• 16 g ice cream stabilizer
• 80 g egg yolks
• 125 g granulated sugar
• 250 g heavy cream, 40%
• 250 g milk
• 10 g basil
• 80 g Valrhona Opalys 33% white chocolate
• Rhubarb stalks, as needed
• Quartered strawberries, as needed
• Micro basil, for garnish