Strawberry posset with strawberry puree and macerated diced strawberries

Rinse the strawberries and hull them, cutting around the core at a 45-degree angle, straight across the top, or with a huller; trim any green tips.

Halve, then dice three or four strawberries, working from the biggest end to the smallest, to about 2/3 cup; wrap and refrigerate.

Quarter the rest into a measuring cup, mix in a heaping spoon of white sugar, and macerate about an hour, stirring every 10 to 15 minutes, until clear liquid collects.

Blend to a smooth puree with an immersion blender.

Optionally pass through a fine mesh strainer to remove seeds and fibrous bits. Wrap and refrigerate.

Squeeze 1/4 cup lemon juice, without the zest.

Heat a little sugar and two cups heavy cream in a saucepan on medium-high, whisking now and then; do not leave it, and whisk it down when it foams up.

Lower to medium-low to medium and simmer exactly 5 minutes.

Off the heat, whisk in a little vanilla extract, the lemon juice and exactly 1/3 cup of the strawberry puree.

Cool 10 to 15 minutes. Divide the rest of the puree among the glasses.

Pour the cream mixture into the centre of each glass from a measuring cup; do not swirl.

Wrap and refrigerate three to four hours until completely chilled.

Mix the diced strawberries with a big heaping spoonful of sugar, wrap and refrigerate.

Spoon the macerated diced strawberries over the top to serve.