Put the sugar and water into a saucepan. Scrape the seeds from the vanilla pod and then add to the sugar and water.
Over a low heat, allow the sugar to dissolve then bring it up to a light simmer for 10 minutes. Remove from the heat and allow to cool and then stir in the lemon juice. This syrup will keep in the fridge for up to a week.
For the Strawberry Consomme: Place the strawberries and stock syrup into a saucepan and gently bring to the boil. Poach the fruit slowly until it is really soft. Pass the mixture through a piece of muslin into a jug and allow to cool.
For the strawberry gel: Place the ingredients and warm in a pan until the agar agar is dissolved. Set aside and allow to set firm. Once set, blitz in a thermomix or blender until smooth. Place in a plastic bottle with a nozzle until ready to use.
For the sorbet: Place all the ingredients into a saucepan and, over a moderate heat, bring up to simmering point. Once the sugar has dissolved transfer the mixture to a liquidiser and blitz well. Pass through a fine sieve and once cooled churn in an ice cream machine. Store in the freezer in a suitable container.
For the macerated strawberries: Hull the strawberries then prick them all over with a sharp knife. Measure 200ml water into a saucepan, add the sugar and, over a medium heat, bring to the boil and simmer for 4 minutes. Take off the heat. Split the vanilla pod open and scrape out the seeds. Add the pod and seeds to the sugar syrup together with the strawberry liqueur and rose water. Allow to cool slightly then add the strawberries, cover and leave to macerate for at least 5 hours in the fridge.
For the meringues: Pre-heat the oven to 90C/Gas ¼. Place the egg whites into a bowl and whisk until stiff, then add the caster sugar and whisk until thick and glossy. Mix in the icing sugar and rose water, then spread the mixture thinly over a tray lined with parchment paper. Grind some pink peppercorns over the meringue mixture and place the tray in the preheated oven and turn it off. Leave the meringue in the oven for one hour. Remove from the oven. When ready to serve, break the meringue into shards.
For the cream: Put all the ingredients in a bowl and whisk together until stiff.
For the jelly: Place the strawberries and stock syrup into a saucepan and gently bring to the boil. Poach the fruit slowly until it is really soft. Pass the mixture through a piece of muslin or jelly bag into a measuring jug (you should have about 1 litre of juice) Soften the gelatine leaves in a little cold water – allowing 7 leaves per litre of strawberry juice. Remove the softened leaves from the water, squeezing out any excess water with your hands and then stir into the still hot strawberry juice. If the juice has cooled then heat a little in a small saucepan, stir the softened gelatine leaves in this and then stir into the rest of the juice. Pour into a jelly mould or individual ramekins and place in the fridge, preferably overnight to set.
To serve: Place some jelly in the bottom of a serving bowl, surround with macerated strawberries and spoon some consommé over the top. Top with strawberry sorbet and Chantilly cream and decorate with shards of the meringue. Decorate with strawberry gel.