Prep Time : 2:25 | Cook Time : 0:05 | Total Time : 2:30 | Serving : 6 person.
Ingredients
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250g strawberries, hulled
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1 tablespoon caster sugar
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1/2 teaspoon vanilla extract
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3 gold-strength gelatine leaves
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300ml store-bought vanilla custard
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200ml pure (thin) cream, whipped to soft peaks
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Persian fairy floss, to decorate
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Pink sugar crystals, to decorate
Method
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Step 1
Puree strawberries, caster sugar and vanilla in a food processor. Strain through a sieve, discarding solids, and set aside.
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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.
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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.