For the Cilantro Cake: Heat oven to 160°C. In the bowl of stand mixer fitted with a whisk, cream eggs with sugar until doubled in volume. In a small saucepan over medium low heat, combine butter and glucose. With mixer running, stream butter mixture into egg mixture. To a Vitamix blender, add cilantro and milk; purée. Fold cilantro purée into batter. In a separate bowl, sift together flour and baking powder. Slowly fold flour mixture into batter. Pour batter into a cake pan. Bake 15 minutes, until toothpick inserted comes out clean; cool completely. Tear cake into small pieces. Dry in 57°C-dehydrator overnight.

For the Strawberry Mousse: Using the egg whites and 220 grams of the sugar, make a glossy and stiff-peaked Italian meringue; reserve. In a sauce pot over medium flame, heat strawberry purée. In a bowl, whisk to combine yolks, cornstarch, and the remaining sugar. Slowly stir half the strawberry purée into the yolk mixture to temper. Pour tempered yolk mixture into the saucepot with the remaining purée. Heat to 80°C, stirring frequently. Remove from heat, whisk in gelatin, and transfer to a clean bowl. Season with citric acid and let cool completely. In thirds, fold in meringue followed by whipped cream. Pour into small square molds and refrigerate.

For the Angel Food Cake: Heat oven to 160°C. To the bowl of a stand mixer fitted with a whisk, add egg whites and vanilla. Mix on medium speed until frothy. In a separate bowl, combine cream of tartar, salt, and 227 grams sugar. With mixer running, slowly add sugar mixture to egg whites. Whip to medium peaks. In another bowl, sift together flour and the remaining sugar. Slowly fold flour mixture into meringue. Pour batter into a cake pan. Bake 13 minutes, until toothpick inserted comes out clean; cool.

For the Cilantro Sherbet: In a pot over medium high heat, combine milk and cream. Slowly stir in sugar, stabilizer, milk powder, and glucose. Bring to 85°C. Remove from heat, cool in ice bath, and pour into a Vitamix blender with the cilantro; purée. Pass through a chinois into squeeze bottles. Into a bowl of liquid nitrogen, drip sherbet mixture in small drops. Using a slotted spoon, remove dots and freeze.

For the Goat Milk Yogurt: In a sauce pot over medium heat, combine gellan and 375 grams water. Boil, remove from heat, and stir in calcium. Pour onto a sheet tray. When set, transfer to a Vitamix blender with yogurt and sugar; purée. Pass through a chinois into squeeze bottles.

To Assemble and Serve: On a serving plate, place Strawberry Mousse off-center. Cut Angel Food Cake in small pieces and place next to mousse. Arrange Cilantro Cake and strawberries around mousse. Dot Goat Milk Yogurt around plate. Spoon a little strawberry coulis around mousse. Top with a spoonful of Cilantro Sherbet. Finish with edible flowers, chocolate curls, herbs, and meringue crisps.