450g-500g fresh strawberry
2 tbsp balsamic vinegar
1 crushed meringue
1 tsp rosewater
142ml pot lactose free double cream
Reserve 6 nice strawberries for decoration. Chop the rest into chunks of about 1-2cm and mix with the vinegar. Set aside for 20 mins. Spoon 1-2 tbsp into each of 6 glasses.
Whisk the lactose free double cream until forming soft peaks, but do not over-whisk. Fold cream into the crushed meringue followed by the remaining chopped strawberries.
Spoon into glasses or a large serving bowl, decorate with the reserved strawberries and chill until required.
Recipe adapted from: Good Food
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