Mix all the ingredients together in a food processor. Sink in a circle of 160.
Bake at 200°C for 10/15 minutes.

Mix all the ingredients together in a food processor. Roll out 3 mm on a baking sheet and bake at 160°C for 20 to 25 minutes

Mix all the ingredients with a paddle in a blender until you have a chipboard. Spread on the bread biscuit of genes. Refrigerate.

Boil the strawberry puree, sugar, lemon juice, mint leaves and vanilla. Add the pectin and sugar mixture. Boil for 2/3 minutes and empty into a circle of 120 on a decorated sheet. Place in the freezer.

Make a custard with the strawberry puree, yolks, vanilla beans, mint, and sugar. Add the swollen gelatin to the water. Mix with the cheese. Add the whipped cream. Assemble the dessert, with the gene bread, the crisp and the strawberry compote.

Decorate with fresh fruit, mint leaves and spray coat with a neutral glaze.