Steps
- Measure 1½ cups of water. Put two-thirds in a saucepan with 300g of hulled fresh strawberries, 2 tablespoons of sugar, and the juice of ½ lemon.
- Cook over low heat for 6-8 minutes, until the berries soften and release their juices. Mix the remaining water with 2 tablespoons of potato starch until smooth.
- Gradually whisk the slurry into the fruit and bring to a boil, then remove from the heat. Pour into dessert bowls, cool, and chill for 20-30 minutes. Garnish with fresh strawberry slices.