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

1. Place the thawed strawberries and sparkling wine in a food processor and blitz until you have a smooth purée.

2. Using the back of a wooden spoon, push the purée through a sieve and into a bowl to get rid of any seeds.

3. 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.

4. 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.

5. Chill in the fridge for two hours before serving.

6. When ready to serve, decorate with fresh strawberries and shortbread crumbs, and serve alongside additional shortbread biscuits.