Preparation and cooking time: Some elements of the recipe require up to 24 hours

 Prawns

1. For each portion, slice 2 prawns lengthwise into thin slices and line a small individual mould with them;
2. cut up the remaining four prawns so as to fill the mould; season with salt and pepper. Press down well so that the prawns are formed into the shape of the mould.
3. Moisten with a spoonful of the vinaigrette. Set aside.

Vinaigrette for the prawns
Combine all the ingredients for the vinaigrette.

Strawberries

1. Cut the strawberries in halves or quarters, depending on their size; place on a baking sheet; season with salt and pepper;
2. place in the oven to dry for three hours at 100° C (210° F).

Vinaigrette for the strawberries
Combine all the ingredients for the vinaigrette.

Black olive powder

1. Pit the black olives; dehydrate them whole at 60° C (140° F) for 24 hours.
2. Cut in half and continue drying for another hour.
3. Grind the dried olives to a powder in a mortar, a food processor or blender. Store in a tightly closed jar.

Black olive ice cream

1. In a Termomix ice cream maker combine the sugar, glucose, powdered milk, cream and whole milk; heat the mixture to 40° C (104° F);
2. add the 10 g of stabilizer, egg yolks, black olive pulp, salt and pepper and heat to 80° C (176° F).
3. Cool rapidly and let ripen in the refrigerator for 4 to 8 hours.
4. Mix the ice cream in the termomix, sieve and place in the freezer. Keep the ice cream in the freezer at -18° C (0° F).

Basil purée

1. Dip the basil leaves into hot water;
2. Combine them in a mortar or blender with 100 ml (6 tbsp.) extra-virgin olive oil to create a purée;
3. Season with salt and pepper; strain.

Strawberry purée
Blend all the ingredients to obtain a smooth mixture.

Greens
Wash the greens; toss with strawberry vinaigrette; sprinkle with chopped chives and a few sprigs of chervil.

Sea water aspic

1. Bring 100 ml (6 tbsp.) sea water to a boil; add a sheet of gelatin and some chopped warmed chives; let thicken slowly.
2. Cool slightly.
3. Unmould the prawns which will be in an attractive dome shape; with a pastry brush generously apply the aspic to give the prawns an attractive gloss and to bring out all their nuances of flavour. Refrigerate until the aspic has set; repeat the procedure if necessary.

Presentation

1. Place 5 or 6 strawberries in a row on the side of the plate; season with pepper; add the vinaigrette and a few basil leaves.
2. Create a ribbon around the plate with the black olive powder, another with the strawberry purée and another with the basil purée.
3. Set the prawn dome in the centre;
4. dip the greens into the vinaigrette and place a small bunch on top of the prawn dome.
5. Add a small scoop of black olive ice cream;
6. season the ice cream and the dried strawberries with some Maldon salt.