Ingredients

• 750g/1lb 10½oz strawberries
• 2 tbsp lemon juice
• 225g/8oz white chocolate
• grated
• 7g/¼ oz powdered gelatine
• 450ml/15¾fl oz double cream
• 30g/1oz icing sugar
• plus extra for dusting
• biscotti
• extra strawberries
• 4 sprigs fresh mint

Directions

• Place half of the strawberries into a blender and puree until smooth. Pass the puréed strawberries through a fine sieve into a clean bowl.
• Add the lemon juice to the bowl.
• Slice the remaining strawberries and add to the purée.
• Place a heatproof bowl in a saucepan half-filled with boiling water. With the heat turned down very low
• place the grated chocolate in the bowl and leave until melted.
• In a small bowl
• add the gelatine to about 50ml/¾ fl oz of water and leave to rest for five minutes.
• Place a quarter of the cream along with all the icing sugar into a pan and simmer until warm. Add the gelatine water and stir for five minutes over a low heat until dissolved. It is important not to let the mixture boil
• so keep the heat under the pan gentle.
• Pour the cream and gelatine mix into the melted chocolate and stir until smooth. Add three quarters of the strawberry purée.
• Place the remaining cream into a bowl. Whip the cream until soft peaks form when the whisk is removed from the bowl. Gradually fold the cream into the chocolate and strawberry mix.
• Transfer the mixture to individual serving glasses. Place in the fridge to chill for at least two hours
• preferably overnight (store the remaining strawberry purée in the fridge too).
• To serve
• add a spoonful of the remaining strawberry purée to each serving glass. Garnish with a few strawberries
• dust with icing sugar and add a sprig of mint to each glass.