Recipe: Strawberry Summer Cream
200ml refrigerated double cream
Edible rose petals, to serve
1 Wash the strawberries and place in a blender with the sugar. Blend until the mixture is creamy.
2 Place the cold double cream in a large bowl and whip with an electric mixer until the consistency is firm.
3 Add 2⁄3 of the fruit purée from the blender to the cream and fold in from the bottom up to mix well.
4 Pour the remaining fruit purée into serving glasses, cover with the fruit cream and stir gently to create stripes.
5 Refrigerate for at least 30 minutes.
6 Decorate with edible rose petals and serve.