Whisk the egg whites with a squeeze of lemon juice until peaks begin to form. Start adding the icing sugar once spoonful at a time and continue to whisk to form stiff peaks, spread over greaseproof paper, sprinkle with freeze dried strawberry powder and place in a dehydrator at 75˚C overnight.
For the vanilla cream; soak gelatine in cold water. Heat cream, sugar. Vanilla pod and milk. Squeeze excess water from gelatine and add to milk infusion. Let chill and fold into semi whipped cream. Fill half sphere moulds and freeze.
Blanch basil leaves in salted water for 30 seconds and shock in ice water. Squeeze excess water and place in blender with stock syrup, blend for 3-4 minutes until vibrant green. Pass through a fine sieve. Weigh out 100g of basil syrup and whisk in ultratex. Let set and whisk again.
For the strawberry puree; let the strawberries defrost naturally to extract juices, place in blender with rest of ingredients then pass from fine sieve. Scoop out hole in centre of sphere, top up with strawberry puree and return to freezer. Once frozen, remove the semi sphere from the mould and stick together and return to the freezer.
For the aerated strawberries; heat gelatine and mix with strawberry and water, place in fridge and just before it sets whisk on full for 25 minutes. Add to mould ad chill.
For the crumble; mix all ingredients, spread over greaseproof paper. Bake at 160˚C until golden brown.
For the basil sponge; blanch the basil in salted water and place in blender with all other ingredients but hold back the oil. Blend and slowly add the oil. Put into a siphon gun and charge with 3 N2) bulbs. Spray into 1kg take away containers and microwave on full power for 2 ½ minutes. Leave cool then place in freezer.
For the sorbet; blitz the strawberries, heat the champagne, glucose and sugar until dissolved, add to the pureed strawberries and pass through a fine sieve, turn in ice cream machine.
For the strawberry jelly, lightly oil a flat sheet pan, heat water with vege gel, add strawberry puree bring to boil and pour evenly over the sheet pan spreading to 2mm thick, working quickly as it does set quickly.
Compressed strawberries; cut strawberries in half, place in vacuum pouch and seal on full pressure.
For the white chocolate and strawberry powder; melt chocolate, add in the strawberry powder and mix well, slowly add in the tapioca maltodextrin until you have the right consistency.
To coat the spheres, melt the chocolate and butter add food colouring and roll the ball in the mixture one by one. Once the coating has dried, transfer to the fridge to defrost.