Simmer the water and sugar together until the sugar has dissolved. Stir in the jam and the zest of the lemon. Add a squeeze of the juice and allow to cool. Stir in the egg white and churn in an ice-cream machine. Freeze until needed.

Break the chocolate into a heatproof bowl. Bring the cream to the boil and then pour over the chocolate, stirring to melt and combine. Stir in the gelatine, icing sugar, fold in the whipped cream and then pour into moulds. Chill for at least 2 hours or until set.

Preheat the oven to 150°C, gas mark 2. Blitz the pistachios in a food processor until fine. Place in a bowl with all the other ingredients and mix thoroughly.

Lay non-stick baking paper on a baking sheet and pour the mixture on to it, spreading it as thinly as you can. - it should be about 2mm thick. Bake for 10-15 minutes until golden (you don't want it to darken too much or it will lose the pale-green pistachio colour). Leave to set before serving.

To assemble, turn the mousse out from the mould. Lay a tuile on top and serve a quenelle of sorbet. Garnish with strawberries.