1. Whip the egg whites, slowly adding the sugar until stiff peaks form. 

2. Gently fold in the sifted confectioners sugar. 

3. Dry in a dehydrator or oven at 95°C until crisp. 

1. Warm the whipping cream #1, milk, and glucose. 

2. Add the gelatine mass and stir to dissolve. 

3. Pour over the W2 chocolate and emulsify with a hand blender. 

4. Add the whipping cream #2 and blend again. Refrigerate overnight. 

5. Whip to soft peaks when ready to use. 

1. Combine the glucose powder, sorbet stabiliser, and sugar. 

2. Warm the water to 40°C and slowly whisk in the dry ingredients. 

3. Heat the mixture to 85°C. 

4. Cool to 4°C, add the strawberry purée, and emulsify with a hand blender. 

5. Rest for 6 hours, then freeze. 

6. Process in a Pacojet when ready to serve. 

1. In a bowl, whisk together the sugar, Pectin NH, and cornflour. 

2. Gently warm the strawberry purée. 

3. Whisk the dry sugar mixture into the warm purée. 

4. Bring to a boil, then remove from heat and cool. 

5. Blend in the lime juice, then cast into demi-sphere moulds.

1. Warm the water, sugar #1, and glucose. 

2. In a separate bowl, whisk together sugar #2 and Pectin NH. 

3. When the water mixture reaches 50°C, whisk in the pectin- sugar blend and bring to a boil. 

4. Stir in the lemon juice and citric acid. Remove from heat and allow to cool. 

Combine all ingredients in a container and emulsify with a hand blender until smooth.

1. Place the dried meringue onto the plate. 

2. Pipe the strawberry confit onto sections of the meringue. 

3. Whip the W2 ganache and pipe over the confit and meringue. 

4. Flatten using acetate for a clean finish. 

5. Garnish with mint circles and fresh strawberry slices on top of the cream. 

6. Quenelle the strawberry sorbet and place alongside. 

7. Finish by piping the mint nappage onto the plate.