For Strawberry Fluid Gel:
In a mixing bowl, sprinkle sugar and Moroccan spice over strawberries and let sit at room temperature for 30 minutes. Cover with aluminum foil and cook over a double boiler for 2 hours. Once strawberries are cooked and become pale, strain through a cheesecloth and chill over ice.
In a pot, add strained strawberry syrup, lemon juice, and agar agar. Heat slowly to just under a boil. Remove from heat and let cool. Once the gelatin has set, cut into small, workable pieces and place in a Vita-mix. Purée gelatin until smooth, and reserve.
For Strawberry Coriander Leather:
Place strawberries, sugar, and coriander in a Vita-mix blender and purée for 3 to 4 minutes on variable speed. Place mixture in a pot and reduce by half. Strain purée through a chinois and spread out onto silicone paper. Place silicone paper into a dehydrator set at 145°F and dry for 6 hours. Remove leather from sheets, cut and reserve.
For Bitter Almond Sponge Cake:
Place egg white, egg yolk, sugar, flour, spice, and almond flour into Vita-mix and blend on variable speed for 4 minutes. Place blended cake batter into an iSi whipper and charge with 3 to 4 chargers. Fill a plastic cup with 1 cup of charged cake batter an cook in a microwave for 1 minute. Let cool 1 minute, then break into desired shapes and reserve.
For Strawberry Fizz Rock Candy:
Mix water and sugar in a saucepan and cook to 266°F, then take off heat and let rise to 284°F. Add sodium bicarbonate, lime peel, and powdered strawberry. Quickly stir to incorporate and add to a silpat-lined sheet tray. Let cool and break into desire pieces.
For Black Cardamom Yogurt:
Mix yogurt, vanilla paste, sugar, and cardamom and reserve chilled
For Honeycomb Crunch with Black-smoked Tea:
In a large saucepan combine sugar, water, honey, and corn syrup. Boil mixture until it reaches 300°F (a light amber color should begin to appear). Add the baking soda and stir vigorously with a wooden spoon. Pour onto a silpat-lined sheet tray. Let cool and break into 1-inch-by-1-inch pieces. Coat in white chocolate and sprinkle with smoked black tea.
Strawberry Sour Cream Ice Cream:
Bloom gelatin in ice water. Heat the cream and half and half in a pot. Whisk separately the sugar and egg yolks. Slowly temper hot cream into egg mixture, and then fold sour cream into mixture. Adjust seasoning and spin in an ice cream machine