Servings: 4

Strawberry Sorbet: subheading: Strawberry Sorbet:
300g strawberries, hulled 300g strawberries, hulled
60g caster sugar 60g caster sugar
60g glucose syrup 60g glucose syrup
15g cabernet vinegar 15g cabernet vinegar
Fennel Ice Cream: subheading: Fennel Ice Cream:
125ml milk 125ml milk
125ml thickened cream 125ml thickened cream
2 tsp fennel seeds 2 tsp fennel seeds
3 egg yolks 3 egg yolks
40g caster sugar 40g caster sugar
10g glucose syrup 10g glucose syrup
100ml fennel juice from 1/2 large fennel bulb 100ml fennel juice from ½ large fennel bulb
20ml Pernod 20ml Pernod
Crispy Strawberry Milk: subheading: Crispy Strawberry Milk:
400ml full cream milk 400ml full cream milk
20g caster sugar 20g caster sugar
10g freeze dried strawberry powder 10g freeze dried strawberry powder
canola oil spray canola oil spray
Autumn 'Leaves': subheading: Autumn 'Leaves':
30g Callebaut Ruby chocolate callets 30g Callebaut Ruby chocolate callets
30g Callebaut Gold chocolate callets 30g Callebaut Gold chocolate callets
30g white chocolate callets 30g white chocolate callets
90g cocoa butter 90g cocoa butter
Wild Fennel Oil: subheading: Wild Fennel Oil:
1/2 cup wild fennel fronds ½ cup wild fennel fronds
125ml grapeseed oil 125ml grapeseed oil
Roasted Strawberries: subheading: Roasted Strawberries:
1 punnet strawberries, quartered 1 punnet strawberries, quartered
30g caster sugar 30g caster sugar
20ml lemon juice 20ml lemon juice
 
alpine strawberries and wild fennel pollen, to serve alpine strawberries and wild fennel pollen, to serve

Prechill ice cream machine. Preheat oven to 110C.
For the Strawberry Sorbet, place ingredients into a blender and puree until smooth. Pass through a fine sieve and churn in an ice cream machine. Transfer sorbet to the freezer.
For the Fennel Ice Cream, place milk, cream and fennel seeds into a saucepan and heat until simmering. Remove from the heat.
Meanwhile whisk egg yolks, sugar and glucose together in a medium bowl. Pour milk mixture into egg mixture and whisk until well combined. Cook over low heat until mixture thickens and reaches 83C. Remove from heat, whisk in fennel juice and Pernod then strain into a bowl and cool over an ice bath.
Pour into the ice cream machine and churn according to manufacturer’s instructions. Place into the freezer until required.
For the Crispy Strawberry Milk, place milk and sugar in a wide frying pan and bring to the boil. Remove from the heat and allow to stand for 5 to 10 minutes until a skin forms.
Lightly spray a sheet of baking paper with canola oil. Press oil side down directly onto the surface of the milk and peel the milk skin away onto the paper. Place onto a baking tray. Sprinkle generously with strawberry powder and bake until crisp, about 10 minutes. Repeat process another 1 to 2 times if required.
Increase oven to 180C.
For the Autumn Leaves, place each type of chocolate into 3 separate small microwave safe bowls. Add 30g cocoa butter to each. Cook each in the microwave in 30 seconds bursts until completely melted and smooth. Pour onto separate lined trays and rotate trays to evenly spread the mixture into a very thin layer. Place into the freezer until required.
For the Wild Fennel Oil, combine ingredients in a blender and process until smooth. Pass through a muslin lined sieve and set aside.
For the Roasted Strawberries, combine ingredients in a bowl then transfer to a lined baking tray. Roast until golden and tender, about 12 to 15 minutes. Remove from the oven and set aside to cool.
To serve, quenelle Fennel Ice Cream and place into serving bowls. Top with Strawberry Sorbet and Wild Fennel Oil. Arrange roasted and alpine strawberries around the bowl and top with fennel pollen. Snap the 3 types of chocolate into random shapes and arrange over the top. Top with pieces of the milk skin then serve.