• Preheat oven to 175°C fan-forced.
• Preheat deep fryer to 160°C.
• Preheat dehydrator to 60°C.
• Prechill blast freezer to -40°C.

Sugar Syrup

• Prepare a medium bowl of ice and water.
• In a medium saucepan, combine sugar and water and bring to the boil over medium heat, stirring occasionally to dissolve the sugar crystals.
• Remove saucepan from the heat, pour into a medium bowl and set over bowl of ice to chill.
• Once cooled, reserve bowl of iced water.

Sourdough Pastry Cream

• For the Sourdough Pastry Cream, chop sourdough into small pieces, place into a Thermomix jug, then blitz with the milk for 60 seconds, speed 8.
• Meanwhile, place a small saucepan of water on to boil.
• Leave sourdough milk to infuse.

Strawberry Sorbet

• For the Strawberry Sorbet, in the jug of a Thermomix combine cold sugar syrup, whole frozen strawberries and sorbet stabiliser and blitz for at least 2 minutes, speed 9 until very smooth.
• Pour out onto a 24cm x 34cm baking tray and blast freeze for 15 minutes until firm but not frozen solid.

Strawberry Gum Oil

• For the Strawberry Gum Oil, using the saucepan of boiling water, blanch the strawberry gum leaves for 30 seconds then refresh in iced water. Pat with kitchen paper to dry as much as possible.
• In the jug of a Thermomix add strawberry gum and canola oil, and blend 1 minute, 70C, speed 6 until fine.
• Then for 2 minutes, 70C, speed 1.
• Strain into a jug and allow to chill in blast freezer for 10 minutes. Then transfer to fridge.

Strawberry Sorbet (Contd.)

• Using a grill scraper, break up and transfer frozen strawberry mix to a Ninja Creami cannister and compress with a spatula to meet Fill Line 1.
• Place in the Ninja Creami and churn on Icecream setting for 2 minutes.
• Remove and transfer cannister only to the freezer to freeze.

Sourdough Breadcrumbs

• For the Sourdough Breadcrumbs, place the dried bread pieces into the jug of a Thermomix and blitz for approximately 30 seconds, speed 9 until a grain the size of caster sugar crystals is achieved. Strain to remove any larger crumbs. Return 50g to the Thermomix jug.

Sourdough Tuille

• For the Sourdough Tuille, in the jug of the Thermomix containing the sourdough breadcrumbs, combine the flour, caster sugar, butter, canola oil and eggwhite and blitz for 30 seconds, speed 7 to a very fine batter.
• Spray bench with canola spray, then cover with a sheet of baking paper the size of a 31cm x 40cm baking tray.
• Using a small offset palette knife, smear some mixture very thinly over the baking paper, ensuring there are no holes, then transfer the sheet to a 31cm x 40cm baking tray. Repeat with remaining mixture.
• Bake at 175C for 15-20 minutes until evenly golden, checking and turning every 5 minutes.
• Leave at room temperature to cool.

Balsamic Gel

• Place balsamic vinegar, water, sugar and agar agar in the jug of a Thermomix.
• Mix 10 minutes, 90°C, speed 1.
• Then 30 seconds on speed 10 to ensure the agar is distributed evenly.

Sourdough Pastry Cream

• Meanwhile, for the Sourdough Pastry Cream, using a chinois, strain the sourdough milk into a medium saucepan, pushing down with a spatula to extract all the liquid to get 375g.
• Add cream to sourdough milk, then on a high heat, bring to 90°C while stirring with a spatula. Transfer to a jug.
• In a large bowl, whisk eggs, sugar and cornflour until thick and velvety.
• Slowly pour a little of the warm milk mixture into the eggs, tempering them, then slowly add the remainder until all milk is added, while stirring very well.
• Transfer mixture to a 4L wide based saucepan. Starting on medium heat, then lowering as it starts to thicken, bring the mixture to 85-90°C, whisking constantly. When the mixture thickens to the consistency of semi-whipped cream, remove from the heat to the bench, whilst continuing to whisk.
• Whisk in butter, one cube at a time, until completely incorporated.
• Pour Sourdough Pastry Cream out onto a 24cm x 34cm baking tray and cover with plastic wrap to prevent a skin forming. Transfer to blast freezer to chill for 10 minutes. Then transfer to fridge to set until required.

Strawberry Gum Emulsion

• For the Strawberry Gum Emulsion, measure two 125ml quantities of Strawberry Gum Oil into 2 small jugs. Reserve the remaining Strawberry Gum Oil in a small glass bowl in the fridge.
• Weigh out glucose, egg yolks, salt and xanthan in the jug of a Thermomix.
• Blend on speed 3 until light, velvety and fluffy. Scrape base of Thermomix and mix again.
• With the motor running and still on speed 3, add 125mL of Strawberry Gum Oil very slowly in a thin stream, to emulsify with the mixture. Stopping now and then to allow the oil to be fully incorporated.
• Then increase speed to 4.5 and slowly add the remaining 125ml in a thin stream. The final result should be thick, sticky and should hold its shape.
• Transfer Strawberry Gum Emulsion to a container with a lid and store in fridge until required.

Balsamic Gel (Contd.)

• Pour 700g of the balsamic gel mix into a large baking tray and transfer into blast freezer to cool. Discard remainder.

Macerated Strawberries

• For the Macerated Strawberries, finely brunoise fresh strawberries, then chop through with knife to mince.
• Transfer to a small glass bowl, sprinkle with sugar and sea salt, then stir through.
• Set aside to macerate in the fridge.

Elderflower Crisp

• For the Elderflower Crisp, in a small bowl, whisk to combine cornflour, egg and milk to the consistency of a thin batter.
• Line a 18 x 32cm tray with paper towel.
• Holding the elderflower upside down by the base of the stem, individually dip the flower in and out of the batter, allowing the excess to fall back into the bowl. Carefully place into submerged deep fryer basket and fry for approximately 1 minute until light golden and crisp, flipping once with long tweezers.
• Lay the Elderflower Crisp out to drain on prepared tray, dust with icing sugar, then transfer to shelf of dehydrator.

Balsamic Gel (Contd.)

• Once cooled and set, transfer to Thermomix jug and blitz on Speed 7 until a smooth paste, ensuring no chunks remain. If necessary, add some warm water to loosen the gel.
• Transfer to a squeezy bottle and set aside at room temperature. Discard remainder.

‘Mise en Place’ for Plating

• Break the Sourdough Tuille into 20 shards approximately 6cm, and 10 shards approximately 4cm and set aside in a container at room temperature.
• Remove Sourdough Pastry Cream from fridge, transfer to the bowl of a stand mixer and whisk to a smooth texture. Transfer to a piping bag fitted with an 9mm star nozzle and set aside.
• Pick red dianthus petals from 10 flowers, set aside in a small bowl.

To Assemble 5 Perfect Plates

• Place Strawberry Sorbet in the Ninja Creami and rechurn for 2 minutes.
• Using a circular motion, pipe a mound of approximately 25g of Sourdough Pastry Cream into the centre of the serving plate to form a base for the Sourdough Tuille flower.
• Use the back of a teaspoon to form a deep divot in the centre of the Sourdough Pastry Cream on the plate. Place a teaspoon of Strawberry Gum Emulsion into the divot.
• Place 1 ½ teaspoons of Macerated Strawberries to fill the divot.
• Place 5 drops of Balsamic Gel in a circle around the Macerated Strawberries.
• Using 5 of the larger Sourdough Tuille Shards, create a circular flower shape by poking the shards around the mound of Sourdough Pastry Cream, finishing with 2 smaller vertical shards in the centre that will help support a rocher of Strawberry Sorbet.
• By poking the stems into the Sourdough Pastry Cream, arrange 5 large Elderflower Crisp around the flower, each on top of a piece of Sourdough Tuille.
• Using tweezers, place approximately 10 dianthus petals around the flower.
• Pippette a small drizzle of Strawberry Gum Oil on and around the flower.
• Remove cannister of Strawberry Sorbet from Ninja Creami.
• Using a small icecream scoop, form a rocher of Strawberry Sorbet and carefully place on each dessert, nestled into the small nest at the top.