When I was growing up, I spent several years in Japan.  I have fond memories of a dessert I used to enjoy made with strawberries with sweetened condensed milk .

For this ocurse, I aeratede the strawberry puree and filled it with macerated strawberries and sweet milk gelee.

To this , I added a touch of grapefruit sorbet to occasionally refresh the palate.

The look of this course was Inspired by a recent dive trip, it was made to look a little like a piece of coral with white sand around it.