Baguette

Soak the gelatin in cold water for 15 minutes.
Using a whisk, beat the cream(1) until soft peaks form.
In a saucepan, heat the condensed milk, the salt and the cream.
When the mix is hot, remove from the heat and add the soaked gelatin.
Pour into a mixing bowl and leave to cool at room temperature.
In two or three times, add the whipped cream(2) to the mix until it gets homogeneous.
Pour it into a piping bag.

In a saucepan, heat the puree, lemon juice, inverted sugar and black pepper to 40°C.
Weigh out the sugar, pectin jaune and agar-agar together.
For smaller quantities of these powders, recommend using a microscale.
Mix with a whisk until fully incorporated.
Then bring to boil for one minute.
Use a hand blender to mix it fully.
Then leave to cool in the fridge.

Cut the strawberries into cubes and incorporate them into the gel.
Fill the silicon mould with the mix and freeze.

Roast the hazelnut flour for 10 minutes at 160°C, then leave it to cool down.
Cover a tray with baking paper.
For the meringue, beat the egg whites at medium speed in a mixing bowl.
Add the sugar gradually in 4 or 5 steps.
Ensure that the sugar is dissolved properly between each addition.
Then, blend the hazelnut flour slowly into the mix with a spatula.
Pour the mixture onto the tray covered with baking paper and spread it out evenly.
Bake at 160°C for about 9 to 12 minutes
Leave it to cool at room temperature and cut it into the shape needed for the mould.

Melt the white chocolate and the cocoa butter together in a bain-marie.
Use a hand blender to make sure the mix is smooth.
Add the colouring powder and mix again.
Strain before use.