Strawberries In Jelly With Creme Fraiche And Yoghurt
( SERVES 6 )

Listener 24/11/2012

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2 punnets	Strawberries, 350g each, stalks removed
1 packet	Berry jelly crystals, strawberry flavour
600 ml	Water
100 g	Creme fraiche
200 g	Natural yoghurt, unsweetened
2 tbsp	Vanilla syrup

1 cup	Sugar
70 g	Almonds, skinned

Choose the best dozen strawberries and slice them neatly, keeping the rest aside for the purée.
Dissolve the jelly crystals in a few tablespoons of boiling water, stirring well, then add enough water to make up to 600ml.
Cool completely. Divide the sliced strawberries between 6 glasses.
Pour over the jelly, then place the glasses in the refrigerator and allow to set. Meanwhile, combine the crème fraîche with the yoghurt, beating well.
Place the remaining strawberries (keeping one or two aside to be finely chopped for decoration) in a food processor and process with the vanilla syrup until a soft purée forms.
Once the jelly is set, add a thin layer of the creamy yoghurt mixture and top this with a layer of strawberry purée.
Decorate with a little scattering of chopped strawberries and some chopped almond praline.
Almond Praline: Put the sugar in a heavy-based saucepan with enough water to soak it. Place over a gentle heat and allow the sugar to melt. Watch it carefully and when the edges start to turn a slight golden colour, tip in the almonds. With a metal spoon, stir the almonds in the sugar as it turns to caramel toffee. When it is the colour of golden syrup, tip it onto a board lined with baking paper. Once the praline has cooled and set, chop it into small fragments and store in an airtight jar.