Strawberry consomme with coconut

Ingredients:

For the consommé

- 600g strawberries, hulled
- 100g castor sugar
- Juice of 1 lemon
- 325ml rosé wine 

For the coconut sorbet

- 175g castor sugar
- 120ml coconut milk
- 10g liquid glucose
- ½ lime, juice only 

For the coconut foam

- 250mlcoconut milk
- 100mllow fat milk
- 5mlsoya lecithin  

Method

For the consommé

Mix the strawberries, sugar and lemon juice together in a metal or glass bowl and cover with plastic.  Place the bowl on top of a bain marie and leave for 30-40min.this will yield a pink fragrant juice.
Pour the strawberry juice through a fine sieve and leave it to drip through.  Do not try to push the berries through because the pulp will have an effect on the clarity of the juice.
Mix the strawberry juice with the rosé wine and set aside to cool 

For the coconut sorbet

Place the sugar and glucose in a heavy pan and add 300 ml water
Bring to the boil, stirring constantly until the sugar has dissolved completely. 
Reduce the heat and simmer for 5 minutes to make a light syrup. 
Stir the coconut milk and lime juice into the syrup 
Place the sorbet mixture into an ice cream machine and churn until  thick and frozen, then place the sorbet into a container and place in the freezer. 

For the foam

Heat the milk and coconut milk in a small saucepan and add the soya lecithin
Blend with a hand stick blender to create a foam 

To assemble

Pour the consommé into a martini glass and top with the coconut foam
Serve with a scoop of coconut sorbet on the side