This elegant 'pick your own' strawberry dessert would be the perfect end to a summer dinner party.
For the strawberry purée, cook the strawberries and sugar together in a saucepan for 3-4 minutes, or until soft. Blend the mixture in a blender, then pass through a sieve. Chill in the fridge.
For the poached strawberries, mix the strawberries and sugar together in a bowl and add the vanilla pod. Cover with clingfilm, set over a bowl of simmering water and cook for 4-5 minutes, or until the strawberries are soft. Remove the pan from the heat, set aside to cool, then leave to chill in the fridge. Strain the strawberries and reserve the poaching liquid.
For the strawberry jelly, bring 100ml/3½fl oz of the strawberry poaching liquor and the Cabernet Sauvignon vinegar to the boil. Whisk in the squeezed gelatine leaves, remove the pan from the heat and strain into a shallow tray. Leave to chill in the fridge for 2-3 hours or until set. Chop the jelly into small cubes.
For the set cream, bring the milk, cream, sugar and the tonka beans to the boil, remove the pan from the heat, cover with clingfilm and set aside for 20 minutes. Whisk in the gelatine leaves and strain the mixture into a jug. Pour the mixture into small serving bowls or cups and chill in the fridge, or until set.
For the honeycomb, bring the sugar, honey, glucose and water to the boil and continue to cook until 150C/300F (use a sugar thermometer to check this), stir in the bicarbonate of soda, pour onto a baking tray and set aside to cool. Break the honeycomb into small shards once cool.
For the liquorice meringue, bring the water, glucose and sugar to the boil and continue to cook until 120C/250F (use a sugar thermometer to check this)
Meanwhile, whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar syrup into the egg whites and continue to whisk for five minutes, or until stiff peaks form when the whisk is removed and the bowl is cool. Stir in the liquorice powder. Spoon the meringue into a piping bag fitted with a large plain nozzle.
For the strawberry sorbet, bring the water, sugar and glucose to the boil, then stir this into the strawberry purée. Whisk in the lemon juice. Churn the sorbet in an ice cream machine according to manufacturer's instructions, then transfer to a container and store in the freezer.
To serve, spoon some poached strawberries onto the set cream, then top with some Cabernet Sauvignon jelly cubes and honeycomb. Pipe over some liquorice meringue and finish with a quenelle of strawberry sorbet.
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The two remaining Welsh chefs cook their four courses again for the judges.