Strawberry and Lemongrass Slices with Elderflower Sorbet

Elderflower sorbet:

1. Put the water with the sugar, the glucose and the scraped-out vanilla pulp and the lime zest in a saucepan and bring the liquid to the boil. Mix some of the remaining granulated sugar with the pectin. Stir the mixture into the syrup and bring it to the boil again. Then stir the lime juice into the syrup (the pectin gels better with the addition of acid).
2. Add the lime puree and elderflower syrup to the mixture and mix in with a hand blender. Pour the mixture into a freezer and freeze in the freezer. Stir several times in the first few hours. Take out of the freezer some time before serving.

Strawberry and lemongrass slices:

Cake base Sacher Art:

1. Put the softened butter with the powdered sugar, the scraped-out vanilla pulp and a little lemon zest in a bowl and beat with the hand mixer until frothy. Add the egg yolks one at a time and stir in thoroughly (each egg yolk about 30 seconds). Chop the couverture into small pieces, place in a saucepan and slowly melt over a water bath. Stir the liquid couverture into the batter.
2. Beat the egg whites with the granulated sugar and salt until stiff. Pull the egg whites under the chocolate batter. Finally fold in the grated flour. Spread the dough in a parchment-lined springform pan or on a baking sheet lined with parchment paper. Bake the Sacherboden on the lower rail for approx. 45 minutes in an oven preheated to 180 degrees (top / bottom heat).

White chocolate mousse:

1. Chop the couverture into pieces and melt over a warm water bath. Put the egg yolks in a metal bowl and beat them over a warm water bath until frothy (sabayone). Soak the gelatine in cold water for 5 minutes, then squeeze it out and stir into the sabayon.
2. Pour some whipped cream into the sabayon, then quickly stir in the liquid couverture. Then fold in the rest of the whipped cream. Spread the mousse on the cake base and freeze in the freezer.

Strawberry jelly:

1. Put the strawberry puree with the lime juice and the sugar in a saucepan and heat. Soak the gelatine in cold water for 5 minutes, then squeeze out and stir in, dissolve in the hot strawberry mixture. Place the saucepan on an ice cube bath and stir the mixture until it starts to thicken. Spread two thirds of the strawberry jelly on the frozen white chocolate mousse and then freeze.

Yoghurt lemongrass mousse:

1. Put the yogurt with crème fraîche in a bowl and stir until smooth. Put the lemon juice with lemongrass and the scraped-out vanilla pulp in a saucepan and bring to the boil. Take the saucepan off the stove and let the brew steep, then pour it through a sieve into a bowl. Then stir the lemon stock into the yogurt cream.
2. Soak the gelatine in cold water for 5 minutes, then squeeze it out and pull it gently into the yogurt-lemon cream while stirring. Bind this yoghurt-lemon mousse with the cold juice binder. Then spread the yoghurt-lemon mousse on a frozen layer of wild strawberry jelly. Freeze the cuts in the freezer again. Then spread the rest of the wild strawberry jelly on the frozen layer of yoghurt-lemon mousse and place in a cool place.
3. Let the frozen slices thaw and cut into shapely pieces. If necessary, shine with a little mixed cold jelly powder or cake glaze. Before serving, cut the strawberry and lemongrass slices in half and place them offset on the plate.

Lemon espuma:

1. Put the yogurt with the lemonade, lemon juice and sugar in a bowl and stir. Put the lemon zest in it and let it steep for 30 minutes. Then pour the mixture through a sieve and stir with the yogurt mixture.
2. Soak the gelatine in cold water for 5 minutes, then squeeze it out and dissolve in the yogurt-lemon mixture while stirring. Cover the yogurt-lemon mixture with cling film and refrigerate overnight. Then fill an espuma bottle, fill it with 2 capsules and refrigerate until serving.

Meringue:

1. Put the egg whites with the sugar in a mixing bowl and beat until stiff. Then add the powdered sugar and beat briefly. Then pull the desiccated coconut under the egg whites. Spread the ice snow on a baking sheet covered with baking paper and let it dry for 2 hours in an oven preheated to 100 C (convection). Make sure that the meringue does not brown.

Serving:

1. Place the strawberry and lemongrass slices on the plates with a dough of elderflower sorbet and garnish with a meringue strip. Fill a separate glass with some wild strawberry jelly and some wild strawberries / wild berries and then fill with lemon espuma. Finish the dessert with a few strawberries / wild berries.