Recipe makes four
- 180g frozen strawberries, thawed
- 125ml Champagne or sparkling wine
- 400ml double-thick cream
- 125g castor sugar
- 30ml lemon juice
- Fresh raspberries, for decoration
- Shortbread or biscotti, to serve
Method
- Place the thawed strawberries and sparkling wine in a food processor and blitz until you have a smooth purée.
- Using the back of a wooden spoon, push the purée through a sieve and into a bowl to get rid of any seeds.
- Put the cream and sugar in a saucepan and warm gently until the sugar has melted. Increase the heat until just boiling, then boil for two to three minutes, stirring constantly.
- Remove the pan from the heat and stir in the purée and lemon juice. Allow to cool for 15 minutes before dividing between four small pots or glasses.
- Chill in the fridge for two hours before serving.
- When ready to serve, decorate with fresh strawberries and shortbread crumbs, and serve alongside additional shortbread biscuits.
