Ingredients for 4 persons:

Linzer crust dough
Egg yolk 10 g
Flour 250 g
Butter 275 g
Ice sugar 90 g
Salt 6 g
Sea salt flower 3 g
Lemon zest 2 pieces

PREP THE DOUGH DO NOT COOK IT, PUT THE DOUGH IN VACUUM BAG

Lemon cream
Lemon 1 piece
Lime 1 piece
Lemon juice 8 cl
Bamboo shoot 30 g
Egg 1 piece
Sugar  20 g
Flan powder  12 g
Soft butter  60 g

MAKE THE CREAM AND PUT IT IN VACUUM BAG

Fennel and zucchini coulis
Fennel chopped 20 g
Zucchini skin only  20 g
Water  21 cl
Sugar  180 g

IN VACUUM BAG

Garnish
Dry bamboo leaves 1 piece
Fresh bamboo leave 1 piece
(brush it with the fennel syrup and dry it in the oven at 60 c during 1 hour)
Confit lemon zest 12 pieces
Zucchini scoops 12 pieces (3 mm diam)
Diced fennel 12 g (1 mm side)

Process

Linzer crust
Cook the egg yolk in the micro-waves to get it dry then mesh it with the flour.
Blend all the ingredients until you get a silk dough texture.
Spread it on the sheet pan thinly and baked it at 180 c during 12 min.

Lemon bamboo cream
Make the lemon zests. Heat the lemon juice. Add the bamboo shoot chopped and the lemon zests, infuse during 10 minutes.
Cook the lemon cream like a pastry cream and add the soft butter, then keep in the fridge.

Fennel and zucchini coulis
Mince the fennel and the zucchini, cook them in the sauce pan with the water and the syrup .
Cook during 20 min, then strain with the chinois and keep the juice.

Finish
On the plate spread the coulis, put the lemon cream in the pastry bag. Break the linzer crust and put the cream like a circle in the middle of the plate with the coulis around.
Sprinkle the bamboo shoots, the dry bamboo leaves (pre cut it in some small few pieces), diced raw fennel, zucchini scoops and lemon zests confit.