Everything strawberry and cheesecake

Put the cream cheese, crème fraîche, eggs, sugar, vanilla and salt in the blender and blend until smooth

Next, in home kitchens transfer the cream cheese mixture to a heatproof bowl. Set the bowl over a pan of barely simmering water and cook for 25 minutes. In restaurants, preheat a combi steam oven to 100% steam and 74°C. Transfer the mixture to a sous-vide bag and seal. Steam in the oven for 25 min

Put the gelatin in ice water to bloom

After 25 minutes put the hot cream cheese mix in a bowl and add the bloomed gelatin and cream. Set for 5–6 hours until firm

Mix until smooth and then transfer to a piping bag

For the milk crispy put the milk and glucose in a pot and bring to a simmer, whisking to dissolve the glucose

Take off the heat and foam with a hand blender or whisk

Using a large spoon, scoop out the milk foam and put on a baking sheet. Dust the strawberry powder over the top

Dehydrate at 65–80°C for 2–3 hours

Mix everything for the strawberry tuile together and pass through a fine sieve

Spread on a baking sheet as thin as possible

Put in the dehydrator or oven at 65–80°C for 1–2 hours until dry

For the strawberry gel, put the strawberry purée in the blender and season with salt and sugar to taste

Add the xanthan gum and blend until it thickens to a gel

Preheat the oven to 175°C

Put everything for the graham crumble in a stand mixer fitted with the paddle attachment and mix until you have a crumbly texture, but take care not to over bake

Spread on an oven tray lined with baking parchment and bake until golden brown, 12–15 minutes. Remove from the oven and set aside to cool

Put the water and sugar for the fresh herb purée in a pot and bring to the boil

Blanch the basil in the boiling syrup for 30 seconds, then take out and chill in ice water

Transfer the herbs to the blender and add just enough syrup so that the herbs can be blended to a smooth purée

Add just enough xanthan gum to get a gel-like consistency

Transfer to a bowl and chill, either in the fridge or over a bowl of ice cold water

Pipe the cheesecake cream across 8–10 serving bowls. Top each bowl with a few chunks of crumble, about 6–7, and a few pieces of fresh strawberry, about 4–5. Dot over 5–6 dots of each gel, and then top with 3–4 big pieces of strawberry tuile and milk crispies. Finally, grate some of the frozen strawberries over the cheesecake with a Microplane.