- 1kg/2lb 4oz wild strawberries, hulled
- 60g/2½oz yuzu juice
- 150g/5½oz sugar
- 100g/3½oz pasteurised egg white
- 100g/3½oz caster sugar
- 100g/3½oz icing sugar
- 250g/9oz strawberry purée
- 50g/1¾oz vanilla syrup
- 1 spoon Gelcrem Fred
- 70g/2½oz sugar
- 1½ leaves gelatine, soaked in iced water for 10 minutes
- 20g/½oz basil leaves
- 50g/½oz sugar
- 50g/½oz lemon juice
- 160g/5⅔oz gariguette strawberries, hulled and cut into quarters
- 100ml/3½fl oz vanilla syrup (made from 250g/9oz sugar, 250ml/9fl oz water and the seeds from a vanilla pod)
- 20 fraise des bois alpine strawberries, hulled
- micro basil leaves, for garnish
- 1 lime or yuzu, zest only
- marshmallows, to garnish
- For the wild strawberry and yuzu sorbet, place in the strawberries in a blender and blend until smooth. Pass through a sieve.
- Place the sugar and 150ml/5½fl oz water in a sauce pan and boil until the sugar is dissolved and you have a syrup.
- Add the strawberry purée and yuzu juice to the syrup. Place in an ice cream maker and churn following the manufacturer’s instructions until frozen.
- For the meringue, preheat the oven to 80C/150F/Gas ¼, or the lowest possible setting.
- Combine the ingredients in a large freestanding mixer and whisk until stiff peaks form when the whisk is removed. Spoon into a piping bag and pipe small dots onto a silicone mat or a baking tray lined with baking parchment.
- Bake for 2-3 hours, or until firm. Pound the basil leaves in a pestle and mortar. When you remove the meringues from the over, stir them through the crushed basil and set aside.
- For the strawberry jam, combine all ingredients in a thermo mix or blender and pulse until fully incorporated. Strain through a sieve and pour into sterilized jars.
- For the basil soup, place the sugar and 350ml/12fl oz water in a large saucepan and bring to the boil. Squeeze the gelatine to remove any excess water, then add to the pan. Set aside to cool.
- Place the basil leaves and sugar in a blender and pulse to form a smooth paste. Add the lemon juice and the gelatine mixture, blend again then pass through a fine sieve.
- For the gariguettes and fraise des bois, dress the gariguettes with a drizzle of vanilla syrup and mix with the fraise des bois.
- To serve, arrange the dressed strawberries in small bowls, place five mini meringues around the strawberries, a few dabs of strawberry jam and sprinkle a few micro basil leaves over the top. Place a scoop of sorbet on top of the strawberries and grate some fresh yuzu or lime zest over the top.
- Drizzle with some vanilla syrup and scatter some marshmallows over and serve. Finally, at the table, poor some chilled basil soup into the bowls.