Sweet, vibrant strawberries really are the hero of this elegant dessert from Matthew Tomkinson, with three delicious elements all on one plate; strawberry jelly, a refreshing strawberry sorbet and fresh berries. To stop a strawberry overload, there's a deliciously crunchy white chocolate crumble and a fragrant bergamot cream.

Begin by making the stock sugar syrup. Heat the sugar and water in a small saucepan. Bring to boil, take off the heat and leave to cool. You will need around 130ml for this recipe

For the strawberry sorbet, mix the strawberries, 85ml of the stock syrup and the lemon juice together. Churn in an ice cream machine until firm, then freeze until ready to use

For the bergamot cream, bring the sugar, cream, lemon juice and zest to the boil in a pan, add the gelatine then pass through a fine sieve. Stir in the bergamot and pour into bowls to set in the fridge

For the strawberry jelly, put 40ml of the stock sugar syrup and all the ingredients apart from the gelatine in a heatproof bowl and cover with cling film. Place over a pan of simmering water and cook gently for 1 hour. In another bowl, soak the gelatine

Pass the jelly mix through a sieve then add the soaked and drained gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge to set

For the crumble mix, melt the chocolate in a heatproof bowl over barely simmering water. Stir together the feuilletine and melted chocolate, leave to set and break into crumbs

To serve, take the bowls out of the fridge and top with a scoop of strawberry sorbet. Sprinkle over some of the crumble and garnish with some of the fresh fruit.

Stock sugar syrup

  • 150g caster sugar
  • 150ml water

Strawberry sorbet

  • 400g strawberries, puréed in a blender
  • 1 lemon, juiced

Bergamot cream

  • 50g caster sugar
  • 85ml double cream
  • 1/2 lemon, juiced and zest cut into strips
  • 1 bronze gelatine leaf, soaked in water
  • bergamot essence to taste

Strawberry jelly

  • 250g strawberries, hulled
  • 1/4 lemon, juiced and zest cut into strips
  • 1 sprig fresh thyme
  • 10g fructose sugar
  • 2 gelatine leaves, bronze

White chocolate crumble

  • 200g feuilletine
  • 200g white chocolate

To plate

  • 400g strawberries
  • 250g English raspberries