METHOD

1. Combine the egg yolks, sugar and vanilla in a large bowl. Beat together using a handheld mixer or a large whisk until thick and pale yellow, about 6 to 8 minutes. Using a rubber spatula, stir in the buttermilk, kefir, cream and lemon juice and zestuntil well combined. Chill the soup in the fridge for at least 1 hour before serving.

2. To serve, pour the soup into 4 bowls and top each bowl with biscuit pieces. Garnish with strawberries and serve immediately.

Christian Puglisi, Relæ, Copenhagen, Denmark

METHOD

1. Make The Crème Mousseline. In a saucepan, heat the milk, vanilla seeds and half of the butter, until the butter is melted. In a bowl, add 3 T sugar, the flour and egg yolks, and whisk in 1⁄4 of the milk mixture, then pour back into the saucepan. Bring to a boil, whisking, and cook for 1 minute. Transfer to a shallow dish and apply plastic wrap directly onto the mixture. Let cool. Transfer to a bowl and blend in the remaining butter. Chill.

2. Make The Syrup. In a small saucepan, combine the water, 1⁄2 cup sugar and kirsch, and bring to a boil. Cook for 3 minutes and chill.

3. Assemble The Parfaits. Cut the pound cake into one-inch-thick slices and punch out 12 circles using a rocks glass. Roll the almond paste into a thin layer and cut 6 circles with the glass; set aside. Push 1 disk of pound cake down into each glass and spoon 1 T of the syrup over the top. Line the sides with halved strawberries, pressing them against the glass. Spoon 1⁄4 cup crème mousseline into each glass. Arrange 4 or 5 strawberry halves in the center and top with mousseline, covering the berries. Add a second disk of pound cake to each glass and spoon on 2 T syrup. Top with the almond paste disk and garnish with powdered sugar and thinly sliced strawberries.

Sébastien Bouillet, Pâtisserie Bouillet, Lyon, France

METHOD

1. Cut the vanilla beans in half lengthwise and scrape out the seeds with a knife. In a large bowl, combine the vanilla seeds and beans with the milk.

2. In a saucepan, bring the cream, sugar, glucose, and the milk mixture to a boil over medium heat, stirring occasionally, approximately 15 minutes.

3. Once the mixture comes to a boil, remove it from the heat, pour a few splashes of the hot cream mixture into a bowl with the egg yolks, and stir well. Continue to add small amounts of the hot cream mixture into the egg yolks and stir until the egg mixture slowly becomes warm.

4. Once the egg mixture is warm, pour the rest of the hot cream mixture in.

5. Transfer to a Thermomix and blend in the milk powder, carob flour, and butter.

6. Strain the mixture through a fine-mesh sieve set over a small bowl.

7. Freeze the ice cream mixture in 2 Paco beakers for at least 24 hours until completely frozen, then process in the Pacojet. (Note you will have more ice cream than you need for this recipe.)

Christian Puglisi, Relæ, Copenhagen, Denmark