4 hours

Strawberries, 10,6 oz + 5 extra to decorate
Brown sugar, 8 tsp
Cream, 1+3/4 cup
Gelatine in sheets, 0,3 oz
Orange, 1
Vanilla extract, 1 tsp


Wash and slice the strawberries and cook them for 10 minutes in a pan with the sugar, the orange zest and half of the orange juice. Then soak the gelatine in cold water for few minutes.
Heat half of the cream in a pan. Squeeze the gelatine using your hands to remove the excess water, then dissolve it in the warm cream until it has melted completely. Add the vanilla extract and the remaining cream and leave just a little bit of cream to whip for the final decoration; stir well.
Put 4 tablespoons of cream on each glass and put them in the freezer for 3-4 minutes so that they will solidify.
Then take them out of the freezer and pour some compote on the top of the cream. Put them back in the freezer; repeat again with some more cream finishing with the compote on top. Then decorate with some fresh strawberries and some whipped cream.
Before serving, put the desserts in the fridge for 4 hours. They go nicely with biscuits like shortbread or any other biscuits of your choice.

Thanks to: My Little Italian Kitchen