METHOD

For the crumble • 50g plain flour • 50g Demerara sugar

Heat 100g of crème fraiche and the vanilla pod, then add the soaked gelatine leaf and whisk until smooth. Add the lemon juice and then fold in the Italian meringue. Set aside in the fridge to set. Christine Austin recommends: Offset the sweetness of the meringue and the luscious strawberry fruit with Tabali Encantado Late Harvest Muscat 2011, Waitrose, £7.99 (for 37.5cl) or follow the champagne sorbet theme with a glass of Veuve Clicquot White Label Demi-Sec Champagne (£37, House of Townend).