200g chickpea water reduced to 100g
200g caster sugar
A little lime zest
A pinch of cream tartar
200g double cream
A few drops vanilla essence
A pinch of Maldon salt
½ lime zest
25g icing sugar
Whip all at the same time until thick
Whip the chickpea water with 1g salt and a pinch of cream tartar. When very thick, add the sugar evenly in and then place onto parchment paper in a round circle of 6 inches in diameter. Dry out until semi crisp for about 1.5 hrs at 90c.
Place the whipped cream onto the meringue, add the strawberries and finish with lime zest.