Espelette Spiced Strawberries and Tomatoes

Mix everything together, strain and place in ISI bottle.
Bake in microwave for 20 seconds on high and place pieces in dehydrator.
Freeze. Once frozen, break into pieces and place in the dehydrator overnight.

Boil the cream and Espelette pepper cut in half.
Infuse for 30 minutes, strain over white chocolate.
Mix, place in ISI bottle and add 2 cartridges.
Keep in cooler.

Bring the water, sugar, glucose powder and stabiliser to a boil.
Add the beer.
Mix and let it rest overnight.
The next day mix and spin.

Bring the water and sugar to a simmer and add the liqueur.
Add gelatin soaked in water.
Cool down to 30°C.
Blanch the tomatoes. Dice strawberries and tomatoes.
Place in bottom of plate. Pour jelly over.
Let it set for couple hours in cooler.