Bergamot cream
Boil the cream, sugar and lemon (juice and zest) add the gelatine and pass. Stir in the milk, add the bergamot and place in bowls to set in the fridge.
Strawberry jelly
Place all except the gelatine in a bowl and cling film. Place over a pan of simmering water and cook gently for 1 hour, pass and add the gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge tom set.
Crumble mix
Mix together, set and break into crumbs
Strawberry Sorbet
Mix all and churn in an ice cream machine until firm.
To serve
Remove the bowls from the fridge and top with a scoop of strawberry sorbet, sprinkle over some of the crumble and decorate with some of the fresh fruits.