1. Blend the lemon zest, salt, sugar, eggs and yoghurt together until smooth. 

2. While blending, slowly stream in the sunflower oil to emulsify. 

3. Transfer the mixture to a bowl and gently fold in the sifted cake flour, all-purpose flour and baking powder. 

4. Reserve the batter for assembly. 

1. Whisk together both sugars, Pectin NH, and the cornflour. 

2. Gently warm the strawberry purée. 

3. Whisk the dry sugar mixture into the warm purée and bring to a boil while whisking. 

4. Remove from heat and allow to cool. 

5. Blend in the lime juice and scraped vanilla bean. 

1. Make an anglaise by cooking the milk, whipping cream, egg yolks, and brown sugar to 82°C. 

2. Remove from heat and stir in the gelatine mass  (1:5 ratio) and sea salt to dissolve. 

3. Pour the hot mixture over the Gold chocolate and emulsify with a hand blender. 

4. Pour into moulds and freeze.

1. Melt the W2 chocolate and cocoa butter together, then stir in the grapeseed oil. 

2. Temper or bring the mixture to 34°C for dipping.

1. Warm whipping cream #1, milk, and glucose. 

2. Add the gelatine mass and stir to dissolve. 

3. Pour over the W2 chocolate and emulsify with a hand blender. 

4. Add whipping cream #2 and blend again. Refrigerate overnight. 

5. Whip to soft peaks when ready to use.

1. Pipe the yoghurt biscuit batter into doughnut moulds. 

2. Bake until golden and leave to cool completely. 

3. Pipe 20 g of strawberry confit on top of the baked biscuit and chill. 

4. Pipe 20 g of the Gold crémeux on top of the confit layer and freeze. 

5. Unmould the frozen cakes and dip into the W2 dipping chocolate. 

6. Finish by piping the W2 whipped ganache on top.