Pineapple parfait, green asparagus ice-cream, french toast with sesame and lemon meringue

Warm the green asparagus puree for the ice-cream with milk.
Add the cream then bring it all to the boil.
Cream the egg yolks with the sugar and salt until pale in colour.
Pour the boiling mixture over the egg yolks and cook until it coats a spoon (82.5°C).
Pour the mixture into a Paco bowl then freeze.

For the parfait, make a syrup at 121°C with the sugar and water.
Whisk the egg whites and drizzle in the syrup while continuously whipping.
Continue to beat the mixture until completely cooled.
Gently heat the pineapple puree and add the previously rehydrated gelatine.
With a spatula, delicately add the meringue to the pineapple composition, then the whipped cream.
Pour into shapes of your choice and freeze.

For the lemon meringue, make a syrup at 121°C with the sugar and water.
Whisk the egg whites and drizzle in the syrup while continuously whipping.
Continue to beat the mixture until completely cooled.
Grate the lemon rind finely then add the meringue and pour into a piping bag.
Keep in the refrigerator.

Cut the slices of bread into circles.
Mix the egg yolks with the sugar, cream and vanilla seeds.
Dip the bread slices in this mixture and then into the flour previously mixed with pine nuts.
Fry the bread on both sides in groundnut oil.

Prepare the pineapple and cut it into thin slices with a slicer.
Dry the slices in the oven.
Cut the green asparagus into fine ribbons using a mandolin.
Present all the components attractively on the plates.