Strawberries and cream, garden mint

To make the strawberry coulis, blitz all of the ingredients together with a hand blender and pass through a fine sieve

For the vanilla cream, bring the cream, sugar, milk, vanilla pods, and vanilla essence to the boil in a saucepan. Leave to cool slightly then whisk in the gelatine. Once cooled, mix with the semi-whipped cream and add to the semi-sphere moulds. Transfer to the freezer until almost solid then use a teaspoon to take a small scoop out of the middle. Fill with the coulis and return to the freezer

Once frozen, remove the semi-spheres from the mould and stick together before returning to the freezer

To make the mint purée, boil the milk, cream, sugar and chopped mint in a saucepan. Cover with cling film and leave to infuse until cool. Pass through a sieve and return to the boil with the agar and maltodextrin. Transfer to a container to set in the fridge. Once set, blitz in a blender until smooth and pass through a fine sieve

To coat the frozen spheres, melt the chocolate and butter then mix in the remaining strawberry coulis, food colouring and sesame seeds. Insert a toothpick into each of the balls and dip them in the mixture one by one. Once the coating has dried, transfer to the fridge to defrost

To macerate the strawberries mix, the strawberries with the lemon juice and icing sugar. Set aside for 20–30 minutes

To make the chocolate soil, bring the sugar and water to 136°C using a sugar thermometer. Mix in the chocolate and stir until it resembles a crumble. Remove from the heat and tip onto a tray to cool

To serve, place one full teaspoon of mint purée to the back of a plate and then using a small pallet knife swipe the purée across the plate. Lightly sprinkle the chocolate soil on top of the mint purée

Place the strawberry sphere in the middle of the plate and place the macerated strawberries around. Garnish with silver leaf and mint leaves