Ingredients
For the jelly
500ml/17½fl oz Chapel Down sparkling wine (or similar English sparkling wine)
50g/2oz caster sugar
4½ gelatine leaves, soaked in cold water until softened
For the ice cream
230g/8oz caster sugar
10 free-range egg yolks
300ml/10½fl oz milk
600g/1lb 5oz clotted cream
For the strawberry syrup
1kg/2lb 3oz Mara des Bois strawberries, hulls removed
For the lavender tuilles
50g/2oz butter, at room temperature
50g/2oz icing sugar
50g/2oz free-range egg whites, whipped to soft peaks
50g/2oz flour
1 tbsp lavender flowers
Method
1. For the jelly, heat a few tablespoons of the sparkling wine in a small pan, then stir in the sugar until dissolved. Squeeze out any excess liquid from the soaked gelatine leaves and stir into the warm wine and sugar mixture until dissolved. Pour in the remaining sparkling wine, then strain through a fine sieve. Pour the mixture into four jelly moulds and chill in the fridge until set.
2. For the ice cream, whisk the sugar with the egg yolks in a bowl until pale and fluffy. Bring the milk to the boil in a heavy-based pan, then slowly pour over the egg yolks and sugar mixture, whisking continuously. Return the mixture to the pan and cook slowly over a low heat, stirring, until the mixture coats the back of a wooden spoon. Mix in the clotted cream until well combined, then leave to cool. Churn the mixture in an ice cream machine, according to the manufacturer's instructions. Transfer the ice cream into a freezable container and chill in the freezer until needed.
3. For the strawberry syrup, pick out 12 of the best-looking strawberries and set aside, then roughly chop the remaining strawberries. Place the chopped strawberries into a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Leave for about an hour, topping up the water in the pan with boiling water if necessary, until all of the juice has come out of the strawberries. Strain the strawberries and juice through a muslin cloth set over a bowl, then tie up the cloth and hang over the bowl until all of the juice has dripped through (squeeze the muslin cloth every so often to extract more juice from the strawberries). Discard the solids.
4. Pour the strawberry juice into a pan and simmer for 10-15 minutes, or until reduced to a syrupy texture. Pour into a bowl and chill in the fridge until needed.
5. Preheat the oven to 170C/340F/Gas 3.
6. For the lavender tuilles, cream the butter and icing sugar together in a bowl with an electric whisk until smooth and creamy, then slowly mix in the egg whites and flour until well combined. Chill in the fridge for at least half an hour. Line a baking tray with greaseproof paper. Once chilled, spread the mixture out with a palette knife thinly into four teardrop-shaped tuilles 15cm/6in long onto the baking tray. Sprinkle over the lavender flowers and bake in the oven for 6-8 minutes, or until golden-brown and crisp. Remove and set aside to cool.
7. To serve, turn out the jellies from the moulds onto four chilled serving plates. Drizzle the strawberry syrup around the edges of the plate, then place a large scoop of the clotted cream ice cream opposite the jelly. Garnish each plate with the reserved strawberries, then place a lavender tuille on top of the ice cream. Serve immediately.
