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For the strawberry sorbet
The previous day, preheat the oven to 200°F (90°C).
Put the strawberries, trimoline, superfine sugar, and super neutrose
into a jar. Place it in a saucepan of simmering water and cook for 1
hour. Refrigerate for ⅔ hours. Blend with an immersion blender, then
churn to make the sorbet. Transfer to a cold bowl and freeze for
between 12 and 24 hours, depending on use.
For the strawberry preserves
In the bowl of a blender, mix the strawberries, superfine sugar,
glucose powder, pectin NH, and tartaric acid, then pour into a
saucepan and heat to 220°F (105°C).
For assembly
In the bottom of the bowl, add the strawberry preserves, then some
crushed strawberries garnished with the strawberry sorbet. Add the
basil shoots, wild strawberries, and olive oil.