Cold essence of basil with lime sorbet, ice-blended dill and hints of raw almond

Martín Berasategui is one of the finest pâtissiers in the world, something which on two occasions has earned him the distinguished title of Pâtissier of the Year by Lo Mejor de la Gastronomía. His capacity to create triumphant recipes is astonishing. As a testimony, it suffices to mention the Dishes of the Year he has been awarded by Lo Mejor de la Gastronomía: 12; among which the timeless caramelized mille-feuille of smoked eel, foie gras and apple and the warm vegetable marrow salad with lobster, razor clams and cockles as well as lettuce cream and iodized juices.
Strangely, a...