For the ice cream, heat the clotted cream and milk together in a heavy-based pan until almost boiling, stirring well. Remove from the heat.
Whisk the egg yolks and sugar together in a bowl until pale and creamy. Slowly whisk in the warm cream mixture, then pour back into the pan and stir over a low heat until the mixture thickens enough to coat the back of a wooden spoon.
Strain the mixture through a fine sieve into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Scrape the ice cream into a freeze-safe container and store in the freezer for at least 2 hours. Take the ice cream out about 10 minutes before serving to allow it to soften slightly.
For the shortbread 'wafer' fans, sift the flour into a large mixing bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Add the flour and mix together to form a dough, adding a few teaspoons of milk if the mixture is too dry. Shape the dough into a ball., wrap in cling film and chill in the fridge for at least 30 minutes.
Preheat the oven to 180C/360F/gas 4. Line 2 baking sheets with non-stick baking paper.
Roll out the shortbread dough on a lightly floured surface as thinly as possible. Using a fan shaped biscuit cutter (or cutter shape of your choice), stamp out biscuits and place onto the baking sheets, spacing them well apart. Chill in the fridge for 5 minutes, then bake for 12-15 minutes, or until pale golden-brown and crisp. Remove from the oven and set aside for 5 minutes to firm up before transferring to a wire rack to cool completely.
For the jellies, soak the gelatine leaves in a shallow dish of cold water until softened. Pour the wine into a pan, stir in the sugar and heat gently (do not allow the mixture to boil), stirring occasionally until the sugar is dissolved. Drain the gelatine leaves, squeeze out any excess moisture and add to the pan, stirring until dissolved. Set aside to cool.
Pour a layer of the cooled jelly mixture into the base of 6-8 tall sundae glasses. Chill in the fridge until set, then top with half of the wild strawberries. Spoon over some more of the jelly mixture and return to the fridge to set. Repeat the process until all of the wild strawberries and jelly is used, finishing with the jelly on top.
For the whipped cream, place the chopped strawberries in a bowl and sprinkle with sugar and the Grand Marnier. Stir gently, then set aside to macerate for 15 minutes.
Meanwhile, whip the cream in a bowl until soft peaks form when the whisk is removed. Fold in the strawberry mixture and the orange zest
To serve, place a scoop of clotted cream ice cream on top of each sundae glass and swirl the strawberry cream on top. Stick the shortbread biscuit into the cream and serve immediately.
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