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Light whipped cream : in a bowl, mix the liquid cream, water and icing sugar with a whisk. Pour the preparation into a siphon using a funnel, and add a gas cartridge. Store in the refrigerator for 2 hours.
Strawberry soup : wash and hull the strawberries. Reserve 16 for the dressing and keep 800 g for the soup. Grate the zest of 1/2 lime, then squeeze 40 g of juice. Blend the strawberries in a blender or an immersion blender with the sugar, lemon juice and zest. Reserve in the refrigerator for 1 hour.
Dressing : Cut the reserved strawberries into quarters. Pour the strawberry soup into deep plates. Add the cut strawberries, then pipe some whipped cream with the siphon. Grate the zest from the other half of the lime. Add a drizzle of olive oil and enjoy !
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