That’s berry clever! Strawberry and elderflower ice-cream terrine

There are so many ways you can use summer’s sweet bounty – even in a salad  

Serves 12 

• 600g (1lb 5oz) strawberries, hulled and sliced 
• 50g (1¾oz) caster sugar 
• 2tbsp lemon juice l 600ml (1pt) double cream 
• 397g tin of condensed milk 
• 2-3tbsp elderflower cordial 
• Pink food colouring 
• 2tbsp icing sugar 
• Elderflowers, to decorate (optional) 

Line a 900g loaf tin with a double layer of clingfilm. 

Set aside 200g strawberries for the topping. 

Purée the remaining 400g of strawberries with the sugar and lemon juice in a food processor until smooth. 

Place the double cream and condensed milk in a large bowl and using an electric hand whisk, whisk them together until it forms soft peaks. 

Spoon a third of this mixture into another bowl and stir in the elderflower cordial (this will be your white middle layer). 

Mix the puréed strawberries into the remaining two-thirds of the mixture (this will be your top and bottom pink layer) and add a little pink food colouring if you want a stronger pink. 

Spoon half of the strawberry ice cream into the loaf tin, then top with the white elderflower mixture and spread the remaining pink strawberry mixture on top. 

Smooth the surface then freeze for at least 6 hours or overnight. 

Preheat the oven to 180°C/ fan 160°C/gas 4. 

Place the remaining 200g strawberries in a shallow ovenproof dish and sprinkle with icing sugar. Roast for 10 minutes. 

Serve hot or cold over the turned-out ice cream terrine and decorate with elderflowers, if using.