Mix the butter, icing sugar, salt, and almond powder till it is smooth.
Add the eggs, followed by the sifted flour and starch.
Whip egg yolks and sugar B airy, when airy add the olive oil.
Whip egg whites and sugar A airy, and gently mix in the lemon juice.
Fold them both together and add the sieved the flour and fold it into the egg mixture.
Bake at 200°C for 7 minutes.
Verbena whip ganache
Boil 1/2 of the cream with the verbena and infuse for 10 minutes.
Boil the cream and verbena again, strain the verbena and melt the gelatin mass, make a ganache with the white chocolate.
Add the rest of the cream by using a hand blender.
Leave overnight and whip till the right consistency.
Combine together the sugar and the pectin NH.
Add the mix into the strawberry puree and lemon juice with a whisk.
Bring to the boil during 30 seconds and cool down and mix with a handblender.
Mix confit with brunoise of fresh strawberry.
In a bowl, combine sugar (A) with pectin and add water (A).
Let it stand for 10 minutes.
Ina pan, combine water (B) with sugar (B) then add glucose and heat to 40°C.
Slowly add the pectin mixture and bring to boil.
Add the citric acid.
Add a bit green coloring and use at 70°C.
Assembly and finishing
Roll the pate sable at 2 mm and cut 4 hearts of 5 cm and connect them on a peerforated baking mat FOROSIL64.
Bake at 160°C for 20 minutes.
Cut 4 hearts of the biscuit lemon of 4 cm and sprinkle them with powder of verbena.
Take a 2 cm semi sphere PX4314 and fill them with strawberry compote and place into the freezer.
Remove the whip ganache from the moulds and spray with the neutral glaçage and finish like the photo.