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1
In a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil.
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2
In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well.
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3
Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the hot milk mixture and cook until rather thick.
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4
Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled.
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5
Sorbet:
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6
Puree all ingredients in a food processor.
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7
Pass through a sieve onto a sheet pan.
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8
Spread out on the sheet pan and transfer to the freezer.
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9
Once frozen, process again in a food processor until smooth and freeze again.
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10
Repeat process 1 more time.
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11
Keep in the freezer
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12
Preheat the oven to 300 degrees F.
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13
In a medium bowl, whisk together the egg whites and half-and-half.
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14
In a separate bowl, combine the flour and sugar.
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15
Whisk the dry ingredients into the wet until fully incorporated.
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16
On a baking sheet lined with a silpat nonstick baking mat or parchment paper, spread out circles of batter.
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17
Place in oven and bake for 6 minutes.
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18
While hot, shape cookies as desired.
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19
Ganache:
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20
In a double boiler or heavy saucepan, bring milk and cream to a simmer.
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21
Add chopped chocolate and stir until chocolate is melted and shiny.
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22
Keep warm until ready to serve.
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23
Just before serving, cut custard using a triangle mold.
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24
Dust in flour, then eggs, and then bread crumbs.
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25
In a skillet, melt oil and butter over medium-high heat.
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26
Add bread crumb-covered custard triangles to the pan and cook until golden brown.
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27
To serve, sauce plate with ganache, and place custard on 1 side of plate.
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28
Place sorbet on top of custard, and place a tuile on top of the sorbet.
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29
Place julienned strawberry with mint opposite the custard.
