Soak the gelatine leaves in water to soften, do not use hot water.

Warm the buttermilk (if you do not have access to buttermilk use pouring cream instead), cream and sugar in a heavy based saucepan and add the softened gelatine.

Mix in the berry puree and pour into Dariole moulds or you could use teacups if you do not have the moulds. Refrigerate over night.

Run a small knife around the edge of the mould and gently tip the set cream onto a plate, you can decorate with some berry coulis or just the strawberries.

Naomi Ingleton, proprietor of Myrtleford Cafe and FoodWise contributor, writes: 'When I was growing up my grandmother had the biggest strawberry patch in the world, well at the time it was to me. Strawberries and I had a love hate relationship, I loved to eat them and they gave me hives. I would sit up the back of the garden gorging myself and return to the house scratching, mum would ask "Have you been eating strawberries?" to which I would reply (still scratching, hives getting bigger) "No, I was just getting the weeds and the strawberries touched me". I may have grown out of the hives but the love of strawberries is still with me and this refreshing dessert is so simple, it will keep for a few days in the fridge.'