Strawberry lattice pie with strawberry ice cream, whipped cream and white chocolate wings

Hull the strawberries for the ice cream, cut into chunks, combine with the granulated sugar and macerate one hour at room temperature so the juices come out.

Lift out the macerated strawberries and immersion blend to a puree, reserving the sugary juice for later.

Combine the strawberry puree with the heavy cream, whole milk, sugar, vanilla, kosher salt and vodka. Blend until smooth and chill in the fridge.

Hull and chop the filling strawberries into rough chunks. Reserve one third of them.

Whisk the sugar and cornstarch together in a small bowl, add the water and whisk until slurry-ish.

In a medium saucepan over medium heat cook two thirds of the chopped strawberries with the sugar, kosher salt and the juice of half a lemon, mashing as it cooks, until it bubbles.

Once simmering, stir in the cornstarch slurry and cook 2 to 3 minutes until thickened. In the final minute add the reserved third of the strawberries for texture.

Transfer the filling to a metal bowl to cool quickly and chill in the fridge.

Slice the cold butter thin. In a stand mixer combine the flour, kosher salt and butter until the butter chunks are no larger than a blueberry.

With the mixer on low, slowly add the ice cold water. Knead and press on the board, adding a little extra flour if it is too wet.

Divide the dough into two portions, one 50 percent larger than the other, shape into discs, wrap in plastic and chill at least one hour.

Churn the chilled base in an ice cream machine about 45 minutes, until it looks like soft serve, then freeze overnight.

Melt the white candy melts in the microwave according to the package instructions, fill the silicone wing molds and set them in the fridge.

Roll each disc to roughly a quarter to a sixth of an inch thick. Line a 10 inch springform pan with the larger one, press it in evenly and roll the rolling pin across the rim to trim the excess. Keep the scraps.

Spread the cooled, set strawberry filling into the base.

Cut the smaller sheet into strips and weave a lattice over the filling, overlapping one way then the other, lifting and folding over and under. Crimp the lattice edges to the sides.

Brush the lattice with egg wash and bake at 425F for 15 to 20 minutes.

Once it starts to turn golden, drop the oven to 350F and bake roughly an hour. This one took about an hour and a half.

Cool a little at room temperature, then chill in the fridge so the filling sets and the slices cut clean.

Variation, from the dough scraps: press all the scraps into a ball, roll out with a little extra flour into an even sheet, brush with the remaining egg wash, sprinkle with cinnamon sugar mixed one part cinnamon to four parts sugar and a little salt.

Roll the sheet from one end to the other into a log, wrap and chill until firm. Trim the ends, slice half inch thick, dip each side in the remaining cinnamon sugar, spread on a baking tray and bake about 15 minutes until puffed.

Stir the powdered sugar with the water until thickened and drizzle over the cooled cookies.

Whip or immersion blend the heavy cream with the powdered sugar to soft peaks, transfer to a pastry bag and chill.

Brush the whole strawberries for the top with simple syrup just until glossy.

Pipe a reverse shell pattern of whipped cream all round the edge of the cooled pie.

Scoop the frozen strawberry ice cream into the middle, arrange the glossy strawberries over it in a loose pattern and set the candy wings in the centre.