Method

• 1.
  Divide frozen strawberries, sugar and lemon juice between 2 large bowls and toss to combine. Cover and stand for 3 hours or until thawed. Line a fine sieve with muslin or a clean Chux cloth and set over a large bowl. Strain strawberry mixture, reserving liquid (you should have about 5 cups [1.25L] liquid). Stir through vanilla. Soak gelatine in cold water for 5 minutes to soften.
• 2.
  Place 200ml strawberry liquid and the glucose in a frypan over medium heat and cook until warm. Squeeze excess liquid from gelatine. Rremove glucose mixture from heat, add gelatine and stir through until dissolved.
• 3.
  Place 1 cup (250ml) strawberry liquid in a measuring jug and stir through gelatine mixture. Divide strawberry jelly mixture among four 1/4-cup (60ml) serving glasses and chill for 2 hours or until set. Cover and chill remaining strawberry liquid.
• 4.
  For the double-milk-skin pudding, place milk and sugar in a saucepan over mediumhigh heat and bring to just below the boil. Pour into four 350ml heatproof serving bowls or ramekins and stand for 30 minutes or until a skin forms on the surface. One at a time, using a spoon, very carefully hold the milk skin while pouring the milk mixture into a large jug, leaving skin on inside of each serving dish.
• 5.
  Whisk eggwhites until foamy and stir through milk mixture. Strain milk mixture twice into another jug, skimming foam from the surface. Divide milk mixture evenly among serving dishes and cover each tightly with plastic wrap. Place a large steamer over a wok or saucepan of simmering water and place serving bowls into steamer. Cover and steam for 25-30 minutes or until just set with a slight wobble.
• 6.
  Serve warm or cold with strawberry jellies alongside. Drizzle with some of remaining strawberry liquid and top with fresh strawberries, basil seeds, if using, and mint before serving.