Ingredients

• 450g/1lb strawberries
• hulled and quartered
• 150g caster sugar
• 350ml/12fl oz whole milk
• 150ml/5fl oz whipping cream
• 30g/1oz glucose syrup
• 50g/1¾oz skimmed milk powder
• 3 free-range egg whites
• ½ tsp fresh lemon juice
• 100g/3½oz caster sugar
• 50g/1¾oz icing sugar
• sifted
• 2 tsp freeze-dried raspberry powder
• 200g/7oz raspberries
• 1 tbsp icing sugar
• 450ml/16fl oz double cream
• whipped to soft peaks

Directions

• To make the ice cream
• put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour
• stirring occasionally.
• Meanwhile
• pour the milk
• cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder
• then remove from the heat and leave to cool to room temperature.
• Pour the milk mixture into a blender
• add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours.
• To make the meringue
• preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper.
• Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks
• then gradually add the caster sugar. Once all of the sugar has been added
• continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar.
• Using a spatula
• spread the meringue mixture over the lined baking sheet in a thin
• even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards.
• Meanwhile
• toss the raspberries with the icing sugar and set aside for 20 minutes.
• To serve
• layer the ice cream
• raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards.