In a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil. In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well. Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the milk mixture and cook until rather thick. Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled.
Puree all ingredients in a food processor. Pass through a sieve onto a sheet pan. Spread out on a sheet pan and transfer to the freezer. Once frozen, process again in a food processor until smooth and freeze again. Repeat process 1 more time. Keep in the freezer.
Preheat the oven to 300 degrees F. In a medium bowl, whisk together the egg whites and half-and-half. In a separate bowl, combine the flour and sugar. Whisk the dry ingredients into the wet until fully incorporated. On a baking sheet lined with a silpat nonstick baking sheet or parchment paper, spread out circles of batter. Place in oven for 6 minutes. While hot, shape cookies as desired.
In a double boiler or heavy saucepan, bring the milk and heavy cream to a simmer. Add chopped chocolate and stir until chocolate is melted and shiny. Keep warm until ready to serve.
Just before serving, cut custard using a triangle mold. Dust in flour, then eggs, and then bread crumbs. In a skillet, melt oil and butter over medium-high heat. Add bread crumb-covered triangles to the pan and cook until golden brown.
To serve, sauce plate with ganache, and place custard on 1 side of plate. Place sorbet on top of custard, and place a tuile on top of the sorbet. Place julienned strawberry with mint opposite custard.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Steven Roginski