Breton shortbread with rosemary, basil and strawberry ganache

STEP 1: Basil ganache mousse
Place the gelatine in cold water the day before. Bring the cream and basil to the boil, then leave to infuse for 15 minutes in the covered saucepan to release all the aromas. Blend, strain and add the wrung-out gelatine. Pour over the chopped chocolate and blend until smooth. Set aside in the fridge for 12 hours to set perfectly.

STEP 2: Rosemary Breton shortbread
Cream the butter. Whisk the yolks, sugar and salt with an electric whisk, then add this mixture to the butter, whisking constantly. Gently fold in the sifted flour and baking powder, then the rosemary. Spread the pastry between 2 sheets of baking paper to a thickness of 4 mm, then leave to rest for 10 minutes on a tray in a cool place. Preheat the oven to 170°C (gas mark 6). Using round cookie cutters, cut out 6 shortbread biscuits12 cm in diameter and bake for 12 minutes. Uncover and leave to cool before assembling.

STEP 3: Strawberry caviar
Pour the grapeseed oil into a bowl and place in the freezer. Bring the water and sugar to the boil. Pour off the syrup and leave to cool. Heat the strawberry purée and leave to cool. Mix the purée with 30g of syrup and the agar-agar. Bring to the boil, stirring regularly, then pour the mixture into a pipette or feeding bottle. Drop some of the strawberry mixture into the cold grapeseed oil. Store the beads in the oil in the fridge. Before using them, filter them and pat them dry with absorbent paper.

STEP 4: Assembly and finishing touches
Whisk the basil ganache to obtain an airy texture. Using a U4 fluted tip, pipe the ganache onto the shortbread, forming wedges. Arrange the fresh fruit, then sprinkle with a few touches of strawberry caviar and dried blueberry petals.