Strawberry Sorbet With Jelly & Bergamot Cream - Great British Chefs

Ingredients

• 400g of strawberries, puréed in a blender
• 1 lemon, juiced
• 250g of strawberries, hulled
• 1/4 lemon, juiced and zest cut into strips
• 1 sprig of fresh thyme
• 10g of fructose sugar
• 2 gelatine leaves, bronze
• 85ml of double cream
• 50g of caster sugar
• 1/2 lemon, juiced and zest cut into strips
• 1 bronze gelatine leaf, soaked in water
• bergamot essence to taste
• 200g of feuilletine
• 200g of white chocolate
• caster sugar
• water
• 400g of English strawberries
• 250g of English raspberries