Strawberry lemon mousse bars

For the insert, squeeze and sieve the lemon juice, then heat it with water.

Add the sugar combined with agar-agar, bring to a boil and cook for a minute, stirring constantly.

Cool over ice water and chill.

Wash the strawberries, remove the stems, slice and cut into cubes.

Smooth out the chilled lemon mixture and add the lemon chiller until silky.

Add the poached lemons, strawberries and crystal basil.

Fill each cavity of the mini ice cream molds with a heavy teaspoon of the mixture and freeze to set.

For the strawberry mousse, blend hot heavy cream and melted chocolate together; add gelatin and a dash of red food coloring if desired, then the chilled heavy cream and the strawberry puree. Blend well and chill overnight.

Whip to soft peaks, fill the molds, insert the sticks, press down the mousse, even it up and freeze completely.

Unmold the bars onto a frozen baking tray lined with a silicone mat and keep frozen.

Bring the chocolate cocoa butter glaze to 35 C (95 F), glaze each bar and garnish with crystal basil right before it sets.