Macerated strawberries, yoghurt parfait, pistachio, basil

To make the tuile, combine the sugar, water and glucose in a pan and heat until dissolved. Mix in the strawberry purée then spread very thinly onto a a plastic mat and place in a dehydrator overnight, until crisp

Semi-whip the double cream and refrigerate until needed

In a small saucepan, bring the sugar and water to the boil, and heat until it reaches 121°C. As the sugar reaches the required temperature, whisk the egg yolks with an electric mixer until light and fluffy

When the sugar has reached the correct temperature, slowly pour onto the egg yolks. Continue to whisk until the mixture has cooled to room temperature. When cool enough, fold into the cream with the yoghurt powder and place in the freezer

Place half of the pistachios in a small saucepan, cover with water and bring to the boil then take off the heat and allow to steep for 1 hour to soften. Grind the other half of the pistachios to a coarse crumb

Heat 200g sugar with 50g of the water to a caramel and add the other 50g of water to cool it down, add the stalks of the basil to infuse

Scrape the vanilla seeds from the pod and mix into the icing sugar. Hull and cut the strawberries in half and dust with the icing sugar, lay out flat on a plate and place in the vacuum chamber and compress all the way 2 or 3 times

Arrange the strawberries on a plate, top with the basil caramel and sprinkle with the poached pistachios. Use a spoon to scoop out a piece of the parfait and then roll in the ground pistachio. Place onto the plate and garnish with small leaves of basil, yoghurt powder and shards of strawberry tuile