A deliciously light dessert packed full of fresh seasonal strawberries, this pud is a guaranteed crowd pleaser.
Place the sheets of gelatine in a small saucepan with 2 tbsp of water and leave to soak for 10 minutes.
Put the strawberries in a blender with the icing sugar and blend until smooth.
Place the pan over a low heat and gently melt the gelatine, being careful not to let it boil. Pour slowly into the blender and blend thoroughly. Add the crème fraîche and blend briefly to combine.
Whip the cream until soft peaks form, pour the strawberry mixture over the cream and fold gently to combine.
Spoon into cocktail glasses and chill for 2-3 hours before serving.
Decorate with sprinkles.
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