Strawberry and elderflower dessert

Place the chopped strawberries into a bowl with the lemon juice, vanilla, sugar and water. Place the bowl over a bain-marie and leave for 20 minutes

Pass through a fine sieve, but do not push through the mx and allow as much of the clear liquid to drip through as possible. allow to cool and store in the fridge until needed

To make the "pillow", soak 2 leaves of gelatine in cold water until soft. Heat up 200ml of the strawberry juice mixture, once hot melt the gelatine into the liquid. Pour into a mixing bowl and whisk, over ice, until the mixture starts to cool, set and expand. Continue to whisk until soft peaks form

Pour the mixture into a piping bag and fill the semi-circle moulds. Smooth off the tops then place in the freezer until frozen

Once it reaches 81°C, add the soaked silver leaf gelatine then pass through a sieve into a bowl. Pour into the lined moulds and set in fridge until needed

Mix the lemon zest with the mascarpone cheese and sugar, spoon into a piping bag and store in the fridge until needed

Mix the freeze-dried strawberry, yoghurt, raspberry and popping candy in a bowl to make a crumb

Remove the strawberry "pillow" from the freezer. Using a melon baller, scoop out some of the middle, then fill the hole with the mascarpone mixture. Return to the fridge

Pop the mascarpone-filled strawberry pillows out of the moulds and stick them together to make a ball, repeat to make 3 more. Roll each ball until evenly coated and set aside

Cut the fresh strawberries into a 1/2cm dice and mix with a little of the remaining strawberry juice from step 1 and set aside

Remove the elderflower cremes from the moulds and place in the centre of each bowl. Place the ball on top of the crème, then spoon around the diced strawberries and juice. Scatter with some sweet cicely and serve