Paul Ainsworth partners strawberries - in three different guises - with a set yoghurt in this classy dessert dish. Sorrel leaves provide a sour note to counter the sweetness of the strawberries, while the granola, supply texture.

To make the jelly, mix the strawberries, dessert wine, icing sugar, vanilla pod (seeds only) and thyme together in a bowl and heat over a saucepan of simmering water

Gently cook until the fruit breaks down slightly and results in a clear, intense, fresh tasting strawberry soup. Ensure it stays a consistent temperature because the contents will go cloudy if they get too hot. Pass the mixture through a muslin cloth and set aside

After stirring the softened gelatine through the soup mixture leave to cool. Once cool, pour the contents into a rectangular plastic container and leave to set in the fridge

To make the purée, cook the strawberries in a saucepan over a medium heat for about 10 minutes. In this time the moisture will evaporate, leaving a strawberry sauce after the fruit has broken down

Whilst still warm, transfer to a blender and process until smooth, pour into a piping bag with a 2cm nozzle and store in the fridge

To make the set yoghurt, place the milk, cream, vanilla (seeds only) and sugar in a large saucepan. Heat the mixture until it has almost come to the boil, then take off the heat and add the gelatine, stirring to dissolve

When the mixture has cooled slightly, pass through a fine strainer into the yoghurt and stir through thoroughly. Pour into another rectangular plastic tub and set in the fridge for at least 4 hours

Cut the strawberry jelly into cubes using a hot knife and arrange on a plate. Using a hot spoon, quenelle the yoghurt and place on the plate alongside the jelly

Cut the fresh strawberries into wedges and position in between the yoghurt and jelly. Pipe the strawberry purée in between the other elements. To finish, sprinkle clusters of crunchy granola to add texture and some sorrel leaves.