Blend wild strawberries until smooth and pass through a sieve.
Boil sugar and 150ml of water in a saucepan until the sugar dissolves into a syrup.
Mix the strawberry purée and yuzu juice into the syrup and churn in an ice cream maker.
Preheat the oven to 80°C.
Whisk egg whites and sugars in a mixer until stiff peaks form, then pipe small dots onto a lined tray.
Bake for 2 to 3 hours until firm and stir through crushed basil leaves while warm.
Pulse jam ingredients in a blender until incorporated and strain into jars.
Boil 70g sugar and 350ml water, stir in soaked gelatine, and leave to cool.
Blend basil and sugar into a paste, add lemon juice and gelatine mixture, then sieve.
Dress the gariguette and alpine strawberries with vanilla syrup.
Assemble bowls with strawberries, meringues, jam, micro basil, sorbet, and citrus zest.
Finish with vanilla syrup, marshmallows, and pour the chilled basil soup at the table.