Preparation time: 10 minutes
Cooking time: None

1. Rinse the strawberries briefly under water. Dry gently and hull them.
2. Purée in a blender until smooth, gradually adding in the sugar and oil. Season with pepper and set aside in the refrigerator.
3. Just before serving, place a scoop of lemon sorbet in the centre of each plate.
4. Surround with a "beach" of fresh strawberry emulsion, being careful not to extend it all the way to the edge of the plate.
5. To represent sea foam, surround everything with a thin ribbon of cream.
6. Serve immediately.