We are lucky enough to have an abundance of strawberries at affordable prices throughout the summer. I wanted a recipe that celebrated the strawberry and made the most of this delicious fruit. I found this gem of a recipe from one of my favourite chefs, Annabel Langbein;
I decided not to make the berry syrup as I had some compote in the fridge.. Not only does it taste amazing with the crumbly base contrasting with the sweet almost marshmallow texture, it's cool and refreshing on a warm evening. Finish it off by piling fresh berries high on top. Before you start, make sure you have prepared enough room in your freezer. Once its out, eat it quick before it melts.