|Strawberries||225 Gram, hulled|
|Double cream||300 Milliliter|
|Caster sugar||50 Gram|
1) Sieve the strawberries to make a puree.
2) Whisk the cream till it has thickened and then fold it in the sugar, strawberry puree and Cointreau.
3) Turn the concoction into 4 strong individual serving pots.
4) To freeze the preparation, cover it, label and store in the freezer.
5) Thaw the frozen preparation in the fridge for about 3 hours, garnish as desired.