Strawberry puree
Cook all ingredients until the jam sugar has dissolved. Simmer for 1.5 hours, then blend, chill and reserve.
Strawberry custard
Whisk sugar and eggs until white. Add strawberry puree and whipping cream and cook in a thick-based sauce pan on low heat continuously stirring until the mix reaches 80°C. While hot, add balsamic vinegar and gelatine leaves. Chill and reserve.
Crumble
Rub ingredients together until you get a sandy texture. Cook in a pre-heated oven on 165°C until golden, then cool on the tray and set aside.
Sponge
Blend all ingredients in a food processor, then transfer to a cream whipper and charge it with two gas bulbs. Leave to stand for 20 minutes. Spray the mix into four greased large disposable coffee cups with holes pierced in the base, before microwaving for 20 seconds. Leave to cool in the cups.
Fennel meringue
Whisk until firm peaks, then pipe on to a non-stick sheet and dry in a oven on the lowest setting possible until crisp. Transfer to an air tight container until needed.
Add eight Gariguette strawberries for plating and one punnet of fennel shoots for garnish.