STRAWBERRIES & CREAM
- Into a processor, add vanilla, 125 g of strawberries, 2 tablespoons icing sugar, gin and salt and blitz until smooth.
- Place mascarpone, cream, remaining icing sugar and pinch of salt into a bowl and whisk until soft peaks form. Strain the strawberry sauce through a sieve into the cream and fold together.
- To serve: spoon mixture onto a serving plate, carefully arranging the other ½ of strawberries, crush the short bread biscuits over the top and garnish with micro herb.