Ingredients
500g strawberries
zest 1 unwaxed lemon
juice of half the lemon
20g sugar
50ml elderflower syrup
500g whipped cream
1 vanilla pod
300g Greek yoghurt
Crumb
125g plain flour
125g butter
125g demerara sugar
zest 1 orange
Method
1. Halve the strawberries and put in a bowl with the lemon sugar and syrup. Cover and leave for 30 minutes
2. Puree half the mix
3. Crumb – rub together, lay on a baking sheet and cook at 180C for approx. 15 minutes, cool
4. Mix the cream, yoghurt and vanilla. Fold in the halved strawberries then swirl in the puree
5. Spoon into bowls/glasses and top with the crumb
