This beautiful and vibrant dessert from pastry chef Graham Hornigold incorporates two of the best British summer ingredients; strawberries and fresh peas. The refreshing taste of pea and mint is the perfect foil for the strawberries, which are made into a sorbet, jelly and foam. A creamy mousse and piquant vinegar gel elevate this dish to new culinary heights.

To begin, prepare the strawberry juice for the foam and jelly. Combine the frozen strawberries and sugar in a bowl and leave to macerate for three hours over a bain-marie of simmering water. Strain the juice through muslin or a fine sieve into a jug and set to one side

For the strawberry sorbet combine the water, glucose, Staboline and stabiliser in a pan and bring to the boil. Remove from the heat and, when cooled a little, stir through the strawberry purée. Churn the mixture in an ice cream maker or, alternatively, freeze the sorbet liquid in Paco-jet containers, Reserve until required

Make the pea and mint purée by heating the butter until browned in a saucepan, then add the peas and cook until soft. Add the mint to the pan, cooking for just 30 seconds, then remove from the heat and pour into a blender. Blitz the mixture until smooth, then strain through a fine sieve and leave to cool until required

Begin the strawberry jelly by softening the gelatine in a dish of iced water. Combine the agar agar with 300g of the strawberry juice in a pan and bring to the boil, whisking in the softened gelatine. Pour the jelly mixture into a container until it forms a 1cm deep layer and leave to set. Once set and it has formed a jelly cut into 1cm cubes and set to one side until required

For the black rice vinegar gel combine the Ultratex with the vinegar, mixing until it thickens, and reserve once a gel has formed

Prepare the crème fraiche mousse by placing gelatine in 25g of the single cream and heating the mixture in a microwave until the gelatine has dissolved. Meanwhile, whisk the remaining cream in a bowl until it forms stiff peaks. Combine the crème fraiche with the cream and gelatine mixture, then mix through the chopped mint. Gently fold the stiffened cream into the crème fraiche mixture and transfer the mousse into a piping bag with nozzle. Refrigerate until required

For the strawberry foam whisk together the xanthan gum and Hy-foamer with 125g of the strawberry juice until the mixture becomes light and foaming To serve, use a spoon to arrange a circle of the pea puree in the centre of the plate. With the piping bag of crème fraiche mousse add several dots alongside the puree and arrange fresh strawberries between the dots of mousse in a straight line. Scatter over several of the jelly cubes followed by a few dots of black vinegar gel and some spoonfuls of strawberry foam. Decorate with pea shoots and sugar snaps for garnish, finishing with a quenelle of strawberry sorbet

Pea and mint purée

  • 250g of frozen peas, British
  • 50g of butter
  • 1 1/2 tbsp of mint, cut into chiffonade

Strawberry juice

  • 500g of strawberries, frozen
  • 50g of caster sugar

Strawberry foam

  • 0.25g of xanthan gum
  • 0.44g of Hy-foamer

Crème fraîche

  • 125g of crème fraîche
  • 125g of single cream
  • 1g of gold gelatine
  • 1/2 tsp mint, cut into chiffonade

Strawberry jelly

  • 1g of agar agar
  • 4.5g of gold gelatine

Black rice vinegar gel

  • 50g of black rice vinegar
  • 3g of ultratex

Strawberry sorbet

  • 400g of strawberry purée, preferably Capfruit
  • 90g of water
  • 20g of glucose
  • 6g of Staboline 660
  • 4g of Stabiliser Stab 2000

To serve

  • 12 strawberries, halved or quartered depending on size
  • 50g of sugar snap peas, sliced
  • pea shoots