Aerated elderflower parfait, strawberry gel and glaze, sablé Breton

Start by preparing the raisins. Place the raisins and elderflower cordial into a vacuum bag and seal. Leave to infuse for 3 days

Preheat a water bath to 68°C

For the elderflower oil, place the elderflowers and rapeseed oil into a vacuum bag and seal. Cook for 40 minutes. Leave to cool then pass through muslin cloth and chill

Now make the parfait. Blend the yolks, water and elderflowers in a Thermomix at 68°C for 3 minutes, then add the gelatine. Pass through a fine sieve

Place 200g of the mixture into a mixer bowl with the sugar and fondant. Whisk on a high speed until thick and fluffy

Whip the cream to stiff peaks and fold into the elderflower mix in two stages. Mix 120g of the final mix with 20g of the elderflower oil and transfer to the vacuum lock box

Place into the vacuum chamber and vacuum until it has increased 5 times in size. Transfer to the freezer for 4 hours

To make the olive oil jam, boil the glucose and trimoline and add to a blender. Allow to cool, then slowly blend in the yolks, followed by the olive oil. Season to taste with salt

Preheat the oven to 140°C/gas mark 1

To make the sablé Breton, sift the flour with the baking powder. Whisk together the egg yolks and sugar until pale and fluffy then slowly add the butter until fully incorporated

Gently fold in the flour, then roll out to a thickness of 1cm and bake on a tray for 20-25 minutes until light brown

For the strawberry glaze, reduce the strawberry juice with the sugar until a syrup consistency is reached

For the gel, bring the strawberry juice to the boil with the agar, boil for 1 minute then transfer to a container until set. When fully set, blitz in a blender until smooth and pass through a fine sieve

To make the elderflower sherbet, mix together all of the dry ingredients then slowly drizzle in 40g of elderflower oil, whisking all the time until a powder is formed

Blend together the clotted cream, milk and pro espuma and pass through a sieve into a gas canister. Charge with one charge and give it a good shake

Squirt small irregular dots of the mixture into liquid nitrogen. When frozen, pass into a container and store in the freezer

To plate, cut the parfait into portions and place one piece in the middle of each plate. Dot the strawberry and olive oil gels around, glaze the wild strawberries in the strawberry glaze and arrange on plates alongside the raisins

Crush up the sablé Breton and sprinkle over the parfait. Finish with the elderflower sherbet, freeze-dried strawberries and clotted cream rocks