Lacto fermented strawberry pureé
Hull the strawberries and mix with the whey. Vacuum pack tightly and leave in a warm room at around 28C for 48 hours. Remove from the bag and blend until smooth.
Strawberry sorbet
Whisk the ingredients together well and taste to check the flavour and sugar levels. Freeze in paco jet containers until solid. Churn in the paco jet before needed to check the consistency.
Elderflower syrup
Slice the limes into 5/6 round slices. Place into a large container with the elderflower and citric acid. Mix the water and sugar together and bring to the boil, poor over the elderflower and leave to cool. Cover with a tight fitting lid and keep in the fridge for 12 hours. After this time pass the syrup though a muslin cloth and store in the fridge until needed.
Caramelised white chocolate crisp
Spread the chocolate out evenly on a lined baking sheet and bake at 160C until lightly golden. Place in a blender and blend until a smooth golden pureé is achieved. Roll out to 2mm thickness between two sheets of parchment paper and set in the fridge.
Aerated white chocolate
Melt the chocolate with the oil and poor into an isi gas canister, charge with two gas chargers and shake well. Keep warm until needed. Turn the canister upright and squirt into a lined plastic vacuum container about 1-2 cm high. Place the lid on and set to vacuum. Place the container into a vacuum pac machine and close the lid to remove the air. Carefully watch the white chocolate rise as the air is removed and press stop when the chocolate is around 5 cm high. Place the whole container in the fridge for 2 hours to completely set.
To finish
Cut the green tops off the strawberries and dress with the elderflower syrup. Leave to macerate for 5 minutes. Cut the aero into small blocks, and snap the white chocolate crisp into small flat pieces. Arrange on a plate, finish with a scoop of the sorbet and sprinkle with the purple elderflower.