Ingredients
6 total- 500g British strawberries, thickly sliced
- 5 tbsp Collection Select Farms British honey
- 2 tsp vanilla extract
- 250ml double cream
- 250ml greek-style live yoghurt
- 100g honey, seed and almond granola
Method
5 stepsStep 1
First, make the macerated strawberries. Mix 250g strawberries and 1 tbsp honey together in a bowl and set aside.
Step 2
To make the purée, put the remaining strawberries, 2 tbsp honey and 1 tsp vanilla extract into a small saucepan along with 2 tbsp water. Place the saucepan onto a medium heat and bring up to a simmer, about 3-5 mins. Remove from the heat and leave to cool, about 15 mins. Once cool, blend the strawberries into a smooth purée and set aside.
Step 3
Pour the double cream into a large bowl and add 1 tbsp honey and 1 tsp vanilla then whip to soft peaks. Add the yoghurt and gently whisk back to soft peaks.
Step 4
Mix half the purée into the cream mixture. Gently fold in half the granola and remaining purée.
Step 5
Add a spoonful each of macerated strawberries to the bases of 4 serving bowls, then divide the cream mixture between each. Spoon over the remaining macerated strawberries and purée. Then sprinkle over the remaining granola and drizzle of honey to serve.