(Makes 2 champagne flutes)
250ml of your favourite Tame and Wild
2.5g agar powder
8 Annabel’s strawberries quartered
How to Make it
Open and pour Tame and Wild (room temperature) into a saucepan.
Whisk in agar (ensuring thoroughly mixed) and allow to sit for two minutes for the agar to soften.
Place on stove and gently bring to the boil for 1 minute. Reduce heat and then stir and simmer for 3-4 minutes, this activates the agar ensure all the agar has dissolved. Take off heat and cool.
Pack quartered strawberries into two large champagne flutes and gently pour over the Tame and Wild jelly. Place in refrigerator and allow jelly to set.
Finish with whipped cream, cucumber slice and a strawberry.
Photography: Amber Kirby