Ingredients

• 400 ml of simple syrup
• 80 ml of orange liqueur
• 4 gold sheets of gelatine (soaked in ice cold water)
• 8 large strawberries cut into small wedges

Utensils

• Ten 50ml shot glasses (chilled)

Method

1. Place the cut strawberries into the bottom of the chilled glasses.

2. Warm all the liquids over low heat.

3. Add the soaked gelatine and stir.

4. Allow the mixture to slightly cool and pour over the strawberries and place in the chiller.

Chef Rob Staedler is the executive chef of Kitchen @ The Hidden Host, a private dining company which creates customised menus for its clients. For more information, call 6410-9026 or visit www.thehiddenhost.com.

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