Strawberry ice cream

Freeze the bowl of your ice-cream machine. Put the strawberries in a jug blender with the lemon juice and sugar. Blitz to a purée, then pass through a fine sieve.
Transfer the strawberry purée to a medium saucepan and add the milk powder, glucose and cream. Bring to the boil and let bubble for 1 minute. Transfer to a medium bowl set over an ice bain-marie and leave to cool completely.
Once the mixture is cold, whisk in the kirsch.

Churn the chilled mixture in your ice-cream machine until thick and creamy. With the bowl frozen, this will take 7–15 minutes, depending on the machine.
Spread the mixture in a 20 x 30cm confectionery frame, 3cm deep, and freeze until firm.

Cut the ice cream into 10 rectangles, 10 x 3cm. Keep in the freezer until needed.

Strawberry sorbet

Freeze the bowl of your ice-cream machine. Line a tray with greaseproof paper and place in the freezer.
In a large bowl, mix the strawberries with the sugar and lemon juice. Leave to macerate for 30 minutes at room temperature; this will enhance the flavour of the sorbet.
Using a jug blender, blitz the strawberries to a purée, then pass through a fine sieve with the back of a ladle.
Churn the strawberry purée in your ice-cream machine until just frozen. With the bowl frozen, this will take 7–15 minutes, depending on the machine.
Put the sorbet into a piping bag fitted with an 8mm plain nozzle and pipe long lines of sorbet onto the frozen tray.
Freeze again and cut the sorbet into 20 cylinders, each 10cm in length. Reserve in the freezer until required.

Strawberry jelly

Place the strawberries in a medium bowl, cover with cling film and cook in a steamer over a low heat for 1 hour. Press lightly on the strawberries to extract as much juice as possible. Strain off the jus – you will have about 150ml.
In a medium saucepan, bring the strawberry jus to just below simmering point. Turn off the heat, add the sugar and stir to dissolve.
Drain the gelatine, add to the strawberry jus and stir until melted. Place over an ice bain-marie and stir to cool until partially set.
Cover a tray with a silicone mat (22 x 40cm) or acetate sheet and spread the partially set strawberry jelly over it to form an even layer, about 4mm thick. Freeze until set.
Cut the strawberry jelly into 10 rectangles, 11 x 4cm; reserve in the freezer.

Strawberry Tuiles

Preheat the oven to 165°C/Gas 3. Using a jug blender, blitz the strawberries to a purée, then pass through a sieve to remove the seeds. You need 20g.
In a bowl, mix the sugars and flour together. Whisk in the strawberry purée and colouring. Add the melted butter and mix until fully incorporated.
Line a baking sheet with a silicone mat. Using a stepped palette knife, spread the mixture evenly on it, to a 1mm thickness. Bake for 7–8 minutes, until the tuile is reddish brown. To test, break off a little piece and cool it quickly on a work surface;
Allow the tuile sheet to cool a little. If too hot it will stick to the knife as you cut. If it is too cold, it will be brittle and break. So take it in and out of the oven as necessary. Cut the sheet into 10 rectangles, 10 x 3cm. Allow to cool completely
Store in an airtight container interleaved with greaseproof paper until needed.

Strawberry marshmallow cubes

Prepare the marshmallow sheet as for the blackcurrant marshmallow cubes using strawberry purée in place of blackcurrant, and freeze in the same way.
For the strawberry powder (to replace the cornflour and icing sugar mix in the blackcurrant marshmallow recipe), first preheat the oven to 90°C/Lowest Gas. Line a baking tray with greaseproof paper or a silicone mat.
Finely slice the strawberries into 1mm slices, arrange them on the lined baking tray in a single layer and put in the oven for five hours, or until dry. Remove and leave to cool. Blitz the dried fruit finely and pass through a sieve.
In a small blender, blitz together the strawberries and 10g of caster sugar to a powder. Grind more strawberries if needed, and use the dried slice mixture, as described on page 240, and roll into the strawberry powder. Reserve in an airtight container.

Diced strawberries

In a jug blender, blitz 500g of the strawberries with the sugar and lemon juice. Pass through a fine sieve into a bowl. Cut the remaining strawberries into 5mm dice, add to the bowl and turn to coat in the coulis.
Leave to macerate in the fridge until ready to serve.

Kirsch cream

Lightly whip the cream until it thickens slightly, then fold in the kirsch. Refrigerate until needed.

To serve

Place a rectangle of strawberry jelly in the centre of each plate. Top with a sablé, then a rectangle of strawberry veer cream, aligning them perfectly. Place two cylinders of frozen sorbet on top of the ice cream, leaving a gap along the middle.
Spoon 10 diced strawberries with their coulis into the gap. Top it all with a strawberry tuile rectangle.
Spoon on some kirsch cream. Arrange the marshmallows and a halved Gariguette strawberry on the plate. Drop a few wild strawberries in the coulis and add to the plate. Place a little gold leaf on top of the tuile, if you like.