Strawberry mallow mousse with milk chocolate mendiants

Set aside 1-2 strawberries to decorate, then quarter the rest and put into a pan with the sugar, vanilla and 100ml water. Simmer for 5 minutes until pulpy, then purée with a stick blender. Add the marshmallows to the pan of strawberry purée and gently heat, stirring until melted, then remove from the heat and leave to cool to room temperature.

Whip the cream in a large bowl until it holds its shape, then fold into the cooled strawberry mixture. Spoon into 4 small glasses, about 250ml, cover and chill for at least 3 hours, or overnight, until set.

To make the mendiants, gently melt the chocolate in a heatproof bowl set over a pan of simmering water. Line a tray or baking sheet with baking parchment. Drop teaspoons of chocolate onto the paper to form 12 round discs (they don’t need to be perfectly circular). Decorate with the pistachios or chocolate drops (or both). Finish with some sprinkles, then leave to set until firm.

Slice the reserved strawberries and use to decorate the mousse. Carefully peel the mendiants from the paper and serve alongside.