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To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through.
Meanwhile, soak the gelatine leaves in cold water for a couple of minutes.
Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice.
Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours.
To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir.
Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat.
To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth.
Remove the jelly from the baking tray and cut into small squares.
To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices.
Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate.