Strawberry lemonade knickerbocker glory
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Ingredients
Method
In a bowl, mix together 300g strawberries with the lime leaves, icing sugar and a pinch of salt; set aside for 1 hour to macerate.
In a food processor, whizz the macerated strawberry mixture into a smooth purée. Set a sieve over a bowl and pour the strawberry purée through it, pushing with the back of a spoon to extract as much liquid as possible. Discard the contents of the sieve. Meanwhile, in a large bowl, use an electric hand mixer to whisk the cream and condensed milk for 2-3 minutes, until it reaches medium peaks. Pour the strawberry purée into the cream and beat for 30 seconds until just combined, taking care not to overmix. Pour the mixture into a 900g loaf tin (or 1 litre freezer-proof container), cover with baking parchment and freeze for 8 hours, or until firm.
When ready to serve, finely slice the remaining 100g strawberries. Take tall glasses and layer scoops of the strawberry ice cream and lemon sorbet, alternating with drizzles of the jam and the sliced strawberries. Top with 100s & 1000s and lemon zest, adding a fan wafer to finish.
