Mint Meringue
Whisk the egg until soft peeks. Combine the cornflour with a little cold water & mix until a smooth paste. Add the sugar & cornflour to the egg white & whisk until stiff peaks. Fold in chopped mint leaves. Spread the meringue on a lined baking sheet & dry out at 50°C for approximately 3 hours. Break into shards.
Strawberry Sorbet
Bring all ingredients to the boil, pass through a sieve & store in paco containers. Freeze overnight & churn when needed.
Nutmeg Ricotta
Combine the ricotta, lemon zest & freshly grated nutmeg. Set aside.
Ginger Granite
Blend all of the ingredients together, pass through a fine sieve & freeze. Fork through to create fine ice crystals.
To plate the dish…
Quenelle the ricotta & place around the plate, add the sorbet, strawberries, shards of the meringue, a drizzle of the balsamic vinegar & finally the ginger granite.