Posted on 3rd July 2015
Makes enough for six large glasses, or 12 miniature
250g strawberries, stalks removed
1tsp icing sugar
150ml double cream
150ml Greek yoghurt
10g icing sugar
Homemade or shop bought meringues
Strawberry and lemon balm jelly (see recipe below)
250g strawberries, cut into quarters
Puree the strawberries with 1tsp of icing sugar and set aside.
Whip the cream, yoghurt and 10g icing sugar to soft peak stage.
Place a spoonful of strawberry puree into the bottom of each glass (to use up about half of the puree). Swirl the remaining puree into the cream mixture and add a spoonful to each glass, sprinkle some of the quartered strawberries, along with some of the crushed meringue and strawberry jelly pieces, repeat with the cream, meringue, strawberries and jelly. Don’t assemble too ahead of time or the meringue will go soft.
Strawberry and Lemon Balm Jelly
10 leaves of lemon balm
3 leaves gelatine – soaked in cold water
Place the strawberries, sugar, water and lemon balm in a saucepan and cook gently until soft. Remove and discard the lemon balm and blitz with a hand blender. Dissolve the gelatine in the still hot strawberry mixture and strain through a sieve.
Pour into a small plastic container and leave to set in the fridge. Once set, cut the jelly into cubes.