Rodet

Method

Hull the strawberries and place them in a saucepan with caster sugar, 100ml water, and lemon juice, then bring to a simmer over medium heat and cook for 8-10 minutes until the berries soften and release their juices. Mix the cornflour with 2 tablespoons of cold water to create a slurry, then stir into the hot strawberry mixture and continue cooking for 1-2 minutes, stirring gently until the sauce thickens and becomes glossy. Pour the rodet into a shallow dish and allow it to cool completely to room temperature. Whip the double cream with icing sugar until soft peaks form, then serve the cooled strawberry compote in bowls alongside generous dollops of whipped cream.