Fondant - For the chocolate fondant: put the butter, sugar and chocolate in a bowl and melt over a saucepan of boiling water until the sugar has dissolved, leave to cool for 5 minutes, then stir in the egg whites and fold in the flour. Leave to rest for 30minutes in the fridge before use. Preheat the oven to 180c, Spoon the chocolate fondant mixture into the moulds, Bake in the oven for 8-9 minutes.
For the soil, simply over cook 1 fondant and chop to fine crumb, then dry under the heat lamps.
Macerate the strawberries with a touch of balsamic and a sprinkle of sugar 20 minutes before serving
Spoon chocolate and mint ice cream into bucket, top up with soil, spill on the plate, add the fondant to plate and add mint leaves