Strawberry and Cointreau Timbale with Peach Cream

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Ingredients (Serves 6):

• 250g Beerenberg strawberries, diced into 1cm squares

• 15g leaf gelatine

• 75ml Cointreau

• 1/4 lemon

• 1/4 orange

• 200g sugar

• 250ml water

• 100ml fresh cream

• 30ml Peach Schnapps

Method:

1. Bring to a boil the sugar, water, orange and lemon. Strain and allow to cool.

2. Soak the leaf gelatine in a little water until soft. Drain well.

3. Over a very low heat gently melt the gelatine with the syrup mixture until dissolved.

4. Sprinkle the diced strawberries with the Cointreau and allow to marinate for 10 to 15 minutes.

5. Fill the moulds with the strawberries and liquid in two stages. First half fill the mould and chill in the fridge for 10 minutes and then the second (otherwise the strawberries will float to the top and the timbale will contain more jelly than strawberries).

6. For the peach cream, add the Peach Schnapps to the cream and whisk until very lightly set.

7. Place the timbale in the centre of the plate and add the peach cream to surround. Garnish the serving plate with some extra diced strawberries and thinly sliced mint.