Strawberry ice cream cup

Combine sugar with stabilizer and pour over water previously heated at 30°C.
Start to heat up this syrup and add 100g purée, glucose powder and dextrose.
Boil and remove from the stove.
Cool down to 4/5°C and add remaining Mara des Bois puree followed by lime puree.
Blend with hand blender. Keep in the fridge for 5h minimum.
Blend again before churning.

Combine sugar with stabilizer and pour over milk previously heated at 30°C.
Start to heat up, add cream and butter.
Combine milk powder, glucose powder and dextrose.
Add those powder gradually while whisking.
Boil and remove from the stove.
Add strawberry powder and cool down to 4/5°C.
Add strawberry puree and blend with hand blender.
Keep in the fridge for 5h minimum.
Blend again before churning.

Heat up 50g purée with gelatin.
Remove from the stove and add remaining puree.
Mix gently and pour in container. Let it set in the fridge and keep for service.

Heat up 143g of cream with invert sugar and gelatin.
Pour over white chocolate and blend with hand blender.
Add puree followed by strawberry powder and blend with hand blender.
Keep in the fridge overnight before use.

Blend all ingredients with hand blender and keep in the fridge for 3h.
Whip up with whisk attachement until fluffy.
Pipe on silpat with star nozzle (number 12) and bake at 70°C for 7h.
Keep in plastic container with silica gel.

Combine sugar with agar agar powder.
Pour over strawberry puree and add strawberry juice.
Boil and remove from the stove.
Add gelatin and pour the mixture over the marble table.
Let it set and cut with a 6cm diameter cutter.
Keep in the fridge for service.