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Serves: 4

400ml cream

vanilla extract

zest and juice of a lemon

1 punnet of Kentish strawberries, halved

mint leaves and toasted almonds (optional, to decorate)

100g frozen strawberries, puréed

80g caster sugar

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

  1. Put the cream and sugar into a saucepan. Heat gently until the sugar dissolves. Bring to the boil and let simmer for two minutes. While it simmers, zest in the lemon using a microplane.
  2. Juice the lemon and, after the two minute simmer, add to the cream mixture and stir. Remove from the heat, add the purée and vanilla, and pour into a jug (it makes it easier to then pour into individual glasses).
  3. Pour immediately into serving dishes (cocktail glasses look good, but ramekins work well too) and allow to set for four hours or overnight in the fridge.
  4. Top with strawberries, and decorate with mint leaves and toasted almonds.

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