Elderflower Sorbet

Make the sorbet syrup by combining the water and glucose powder.
Once the syrup is ready, leave it to cool down.
Once it is at 60°C, add the syrup to the elderflowers and infuse for 30 minutes.
Pass the elderflower syrup through a strainer and add it to the yoghurt and cream. Blend together with the lemon juice.

Strawberry Marmalade

Cook the strawberry slowly. Halfway through cooking, add the powder and continue to cook slowly until boiling.
Place the mix on a Japanese steel tray to cool down.
Once cold, put the mix on a non-stick silicone baking mat and cook for 15 minutes at 160°C.

Nettle Chloriphile

Once the water is boiling, add the nettle and cook for 2–3 minutes. Retain the cooking water.
Place the nettle in ice and cold water.
When cold, blend the nettle with a bit of the remaining cooking water.

Strawberry Condiment

Combine all ingredients together in a mortar.

Strawberry Granite

Sous-vide the strawberry in a steam oven at 50°C for 12 hours.
Pass through a strainer and add the black lemon powder.
Leave overnight in the fridge to infuse.
The next day, pass the infusion through a strainer and place it in the freezer.

Strawberry Jelly

Combine the strawberry juice and gelatine at 60°C and add the elderflower.
Infuse for 30 minutes and pass through a strainer.
Place in a box and store in the fridge.

Lemon Condiment (Cooked)

Cut the lemon into small pieces and blanch three times.
Add to the lemon juice with 500g sugar and cook slowly.
Midway through cooking, add the remaining sugar, pectin, and ginger.
Once cooked, add the lemon juice at the end.

Lemon Condiment (Black Lemon Mix)

Combine all ingredients together in a mortar.

Strawberry Cook in the Deck Oven

Cut a small quantity of strawberries in half and add a small amount of olive oil.
Cook in a deck oven at 180°C for 30–40 minutes.

Sweet Dough

Make a classic sweet dough at 400g per sheet at 2mm thickness.
Bake at 160°C for 12 minutes.