For the roasted strawberries for the bavarois:

Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with non-stick baking paper.

Place the strawberries on the prepared baking tray, spreading them out evenly, then dust the icing sugar over the top, sprinkle over 2 tablespoons cold water.

Roast the strawberries in the oven for 12 – 15 minutes or until they are slightly softened and clear pink strawberry juice appears on the baking tray.

Remove from the oven and leave to cool completely.

Meanwhile, make the strawberry ice cream.

Place all the ingredients for the ice cream in a blender and blend together for 1 minute.

Transfer the mixture to an ice-cream maker and churn until frozen (following the manufacturer’s instructions for your particular model).

Alternatively, pour the blended mixture into a shallow, freezer proof container, cover with a lid and freeze until firm, whisking the mixture 3 or 4 times during freezing (every hour or so) to break down the ice crystals and ensure an even-textured result.

Store the churned (or hand-whisked) ice cream in the freezer until needed.

Now, continue with the bavarois.

Set half of the roasted strawberries aside for decorating the finished desserts, and then divide the remaining roasted strawberries and the roasting juices between 6 chilled dessert glasses.

Refrigerate until the bavarois mixture is made.

To make the bavarois:

Place the caster sugar, water and egg yolks in a large heatproof bowl set over a pan of simmering water. Whisk the mixture continuously for about 12 minutes or until the mixture (sabayon) becomes thickened and pale yellow in colour.

Remove from the heat, add the bloomed gelatine and whisk for about 30 seconds or until dissolved.

Whisk in the chilled strawberry purée.

Transfer the mixture to a clean bowl set over ice and leave to cool.

See also Cook’s Note.

In a separate bowl, semi-whip the cream until it forms soft peaks.

Fold the whipped cream into the strawberry bavarois mixture until combined.

Transfer the mixture to a piping bag fitted with a large plain nozzle (or simply use a disposable piping bag and snip the end off to make a hole for piping).

Pipe the bavarois mixture over the roasted strawberries in the dessert glasses, dividing it evenly (level the tops, if you like).

Refrigerate for about 4 hours or until completely set.

Once set, cover the glasses with clingfilm (if you are serving the desserts the next day).

Meanwhile, make the dandelion and burdock jelly.

Gently heat the dandelion and burdock drink and sugar together in a pan over a low heat, stirring until the sugar has dissolved.

Continue heating until just before the mixture reaches boiling point.

Remove from the heat, then add the bloomed gelatine and stir until dissolved.

Pass the mixture through a fine sieve into a shallow plastic container, then refrigerate for about 4 hours or until completely set.

Once set, cover the container with a lid or clingfilm (if you are serving the desserts the next day).

To serve:

Arrange the reserved roasted strawberries on top of the bavarois.

Place small dollops (scant teaspoonfuls) of the dandelion and burdock jelly between the strawberries and then place a scoop of strawberry ice cream in the centre of each dessert.

Decorate with the micro mint and freeze-dried strawberry pieces and serve immediately.