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Strawberry Ice-cream180g strawberries, hulled, halved360ml cream5 egg yolks, reserve whites

120g caster sugar

White chocolate sponge cake 135g white coverture chocolate, broken up125g unsalted butter, softened5 egg yolks4 egg whites90g caster sugar60g plain flour, sifted

Tuile50g plain flour60g caster sugar35g icing sugarPinch salt4 egg whites65g butter, melted

Chantilly cream200ml cream1 tbs icing sugar tsp vanilla bean extract

Strawberries3 large strawberries, hulled2 tsp icing sugar tsp sumac

To serveIcing sugarSumac

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1. To make the strawberry ice-cream , puree the strawberries in a small foodprocessor and pass through a sieve. Reserve 1 tablespoon of the puree for serving. Place the cream in a small saucepan and heat over medium heat to justbelow boiling point. Whisk the egg yolks and sugar together in a large bowl.Gradually pour the hot cream into the yolk mixture, while whisking continuously

until all the cream is added. Transfer the mixture into a clean medium saucepanand cook over low heat, stirring until custard thickens and coats the back of aspoon (mixture will be about 84C). Strain custard through a fine sieve and placeover a bowl of iced water, whisking until cold. Stir through the remainingstrawberry puree. Transfer cup of the ice-cream base into a cream canister and charge twice, shaking vigorously after each charge. Refrigerate creamcanister until ready to serve. Pour remaining ice-cream base into a chilled icecream maker and churn for about 20 minutes. Remove from ice cream maker and place in the blast chiller for about 10 minutes or until firm.

2. To make the white chocolate sponge cake , preheat oven to 160C fan

forced. Grease and line a 4cm deep baking tray. Place the chocolate in a glassbowl and place over a saucepan of simmering water. Stir with a metal spoon untilmelted. Transfer to a large bowl and cool. Add the butter to the cooled chocolateand beat until smooth. Stir in egg yolks and mix until well combined.

Using an electric hand beater, whip the egg whites to soft peaks. Add the sugar and continue beating until it forms stiff peaks.Fold the egg white mixture into the white chocolate and mix well. Gently fold inthe flour. Spread the cake onto prepared baking tray until 2cm thick. Bake for 10minutes or until cooked (until skewer comes outs clean). Allow to cool in pan thenturn cake onto a board and remove baking paper. Turn cake over, top side up.

Cut out a 3cm x 15cm x 15cm triangle. Reserve sponge triange and off-cuts for serving.

3. To make the tuile , grease and line 2 flat baking trays with baking paper. Siftthe flour, sugars and salt into a bowl. Mix in the egg whites and butter. Place inthe blast chiller for 10 minutes. Spread a thin layer of batter onto one of theprepared trays and bake for 8 minutes (tuile should be set but not browned yet).Using a sharp knife, cut the tuile, lengthways into 5cm wide strips. Turn onto thesecond prepared tray, separated slightly and return to oven until golden brown.While still hot, twist the tuiles and allow to cool to your desired shape.

4. To make the Chantilly cream , place the cream, icing sugar and vanilla in abowl and beat with an electric beater until soft peaks form; refrigerate.

5. To prepare the strawberries , slice strawberries into 3mm thick rounds. Placethe strawberry slices, sugar and sumac in a bowl and toss to coat all side of thestrawberries.

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6. To serve, dust the sponge cake triangle with icing sugar and place in thecentre of the serving plate. Place a quinell of Chantilly cream on top of spongetriangle and sprinkle the cream and some of the plate with a little sumac. Rebuildstrawberry next to the sponge so bottom becomes the top. Place a small piece of squashed off cut sponge on the plate to stand the ice-cream on. With a warmed

spoon, take a quinell of strawberry ice-cream and place it on top of the squashedsponge (squashed sponge should not be visible it is just use to hold the ice-cream). Dust the tuile with icing sugar and place in the centre of the plate.