Strawberry jelly with elderflower cream and strawberry sorbet

For the strawberry purée, warm the strawberries in a suitably large pan (you may have to split the quantities and do this in 2 pans) with the juice of one lemon and the sugar. Let the sugar dissolve and transfer the contents of the pan into a blender, blitz until smooth. Pass through a sieve and set aside to cool

Combine 50g of sugar, 50g of glucose, the juice of half a lemon and 150ml of water in a pan over a high heat and bring to the boil

Remove the pan from the heat and pour in the strawberry purée. Allow to cool for 20 minutes or so in the fridge and then churn in an ice cream machine until a sorbet consistency is reached. Freeze until ready to use

For the strawberry jelly, cut the strawberries in half and then place in a pan with the sugar and 250ml of water. Bring to the boil and allow to simmer for a couple of minutes to extract as much flavour as possible

Remove from the heat and pass through a fine sieve. Allow to cool in the fridge for 20-30 minutes

Divide the liquid into two pans. Reheat the liquid in one of the pans but leave the other aside. As the liquid in the first pan reheats, dissolve the softened gelatine leaves into it. Once dissolved, pour the contents of the pan back into the other

Separate the liquid into 6 glass tumblers (there may be some leftover depending on the size of your glasses) and decorate the jelly with a couple of whole strawberries. Place the tumblers in the fridge until set

Once the jelly has set, make the elderflower cream. Use a hand mixer to whip the double cream very gently with the elderflower cordial until soft peaks form

Top each jelly with elderflower cream and a large quenelle of the sorbet. Sprinkle with the chunks of shortbread and serve