Simon Gueller, head chef of The Box Tree Restaurant in Ilkley, Yorkshire, shares an exquisite dessert from his fine dining menu.
Remove the husks and slice the strawberries and gently mix with the sugar. Leave in a warm place for one hour.
Pour the mixture into a piece of muslin and tie. Leave to strain over a bowl in the fridge over night.
Blend syrup and mascarpone thoroughly. Place in an ice cream machine, when almost frozen add lemon juice. Continue churning until frozen. Place in freezer - use within three days.
To finish, pour strawberry soup in to a bowl and garnish with fresh raspberries, strawberries and blueberries. Just before serving top with mascarpone sorbet.
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