For the salted caramel, add the sugar and 50ml of water to a large saucepan over low heat. Swirl the pan occasionally until the sugar has dissolved. Turn the heat up and cook until a dark amber caramel forms. Remove the pan from the heat and slowly add the cream while whisking - be very careful, as the mixture will bubble up. Add the salt and whisk until smooth. Pour into a container and refrigerate.

Once the caramel has completely cooled, whisk using an electric mixer until light and airy. This can be made up to 5 days in advance.

For the French toast, beat the eggs until combined. Add the cream and beat until just incorporated. Pour the egg mixture into a shallow dish.

Preheat a large frying pan over medium heat. Generously butter one side of each slice of bread. Working in batches, lay the un-buttered side in the egg mix for about 30 seconds - ensure that the bread is dipped only halfway so that the other side cooks egg-free and becomes crunchy. Place each piece of bread, buttered-side down, in the pan and cook until deep golden, about 3 minutes. Flip and cook the other side until cooked through, about 4 minutes. Repeat until all the slices are cooked.

To serve, cut each piece of toast in half and stack four halves in each shallow bowl. Place the ricotta next to the toast and spoon over some caramel. Scatter over the strawberries, dust with icing sugar and serve.