Strawberry and olive sundae

For the strawberry syrup, combine the strawberries and fructose in a metal bowl and cover with cling film. Place the bowl over a pan of water on low heat for 6 hours. Strain through damp muslin, collecting only the free-run juice; do not squeeze the pulp through. Transfer the juice to a pan, place on a high heat and reduce the juice to a syrup. Set aside until needed.

For the olive puree, remove the stones from the olives and blanch the flesh in boiling water three times. Place the fructose and blanched olives in a food processor and blend to a rough puree. Pass through a mesh strainer. Refrigerate until needed.

Lastly to create the strawberries, heat an electric sandwich maker for 10 minutes before using. Using a flat tray or plate, sprinkle enough fructose to cover the surface. Cut the strawberries in half, lengthwise. Place the cut side down on the fructose. Once the sandwich maker is hot place the strawberries, fructose side down and allow the sugar to melt without caramelizing. Once the fructose has melted, remove the strawberries from the surface, pour any left over juice over the strawberries.

To serve, fill a piping bag with vanilla ice cream. Using a sundae glass, place 2 halves of the strawberries on the bottom of the glass. Add some of the ice cream, olive puree, as well as some of the strawberry syrup. Continue building up the layers until just below the rim of the glass. Using a piping bag fitted with a star tip, pipe vanilla ice cream on top of the strawberries. Finish with strawberry syrup.