CHOCOLATE/GAVOTTE SHEET

- Melt the chocolate over a pan of boiling water and mix with the Gavottes (broken beforehand). Spread out on a baking tray (on a sheet of baking paper). Cut pieces with a pastry cutter (or with a knife).
- Peel the rhubarb and cook whole in the syrup (made from 200g sugar and water)
- Remove the lime zest and juice. Mix the zest and juice with the honey. Leave the strawberries to marinate for 30 minutes and strain before use.

SHEEP'S CURD SORBET

- Mix the sheep's curd with the cream and 50g of sugar. Place in the ice cream maker.

PRESENTATION

- Begin by arranging a layer of chocolate and Gavottes. Place the rhubarb on top. Place the layer of chocolate- Gavotte mix on top and then arrange the marinated strawberries.
Add another chocolate and Gavotte slice. Complete with the sheep's curd sorbet previously moulded in a tube.
If preferred, the sheep's curd sorbet may be replaced with faisselle cream cheese or another sorbet of your choice appropriate for this recipe.