Ingredients

Instructions

1To make the lemon granita, In a pan place the sugar & water over a low heat and cook until the sugar has dissolved,Whisk in the lemon juice and limoncello, pour the liquid into a tray place in the freezer uncovered

2With a fork agitate the liquid every 30 minutes, this is to form ice, repeat 4 times,To create the elderflower mousse, soak the gelatin leaves in cold water,Semi whip the double cream - set aside in the fridge,Whisk the sugar, eggs and elderflower over a bain-marie until light and ribbon in texture,Whisk the soaked gelatin and elderflower cordial into the eggs and sugar mix,Leave to cool and fold through the whipped cream,Put the mousse mix into a gas gun - filling to the halfway point,Charge the gas gun with two canisters,Shake the gas gun two/three times and set aside in the fridge,For the meringue, heat oven to 120C,Whisk the egg whites, half the sugar, water & vinegar with an electric whisk until they just form stiff & shiny peaks,Gradually add the sugar a bit at the time & whisk well,When all the sugar is added, continue whisking for 3 - 4 mins until the meringue is stiff & glossy and stands up in peaks,Then onto a tray lined with a silicone mat or silicone paper spread the meringue out using a pallet knife to 1cm thick,Place in oven for 10-15 mins,Remove from the oven, leave to cool and then break into shards,Macerate the strawberries with icing sugar and lemon juice,With the espuma gun pipe elderflower mousse into the center of the bowl,Place four half strawberries around the mouse and one in the center,Place 5 dots of strawberry puree around the mouse and strawberries,Scatter one tbsp of the lemon granita over the top,Garnish the entire dessert with the meringue, keeping it funky and alive,Sprinkle fennel pollen to finish