Prep Time : 2:25 | Cook Time : 0:05 | Total Time : 2:30 | Serving : 6 person.

Ingredients

• 250g strawberries, hulled

• 1 tablespoon caster sugar

• 1/2 teaspoon vanilla extract

• 3 gold-strength gelatine leaves

• 300ml store-bought vanilla custard

• 200ml pure (thin) cream, whipped to soft peaks

• Persian fairy floss, to decorate

• Pink sugar crystals, to decorate

Method

• Step 1

  Puree strawberries, caster sugar and vanilla in a food processor. Strain through a sieve, discarding solids, and set aside.

• Step 2

  Soak gelatine in cold water for 5 minutes until softened. Meanwhile, heat custard in a small pan over low heat. Squeeze water from gelatine, remove custard pan from heat and add gelatine leaves, whisking until dissolved. Strain through a sieve into a large bowl. Leave to cool slightly.

• Step 3

  Stir berry puree into custard. Gently fold in the cream to combine. Divide mixture among six 200ml glasses and refrigerate for at least 2 hours until set. Top with fairy floss and crystals.