Fennel Strawberries, Strawberry Granita and Sour Cream

• 30 g (1 oz) caster (superfine) sugar
• 1½ tablespoons

To make the granita, marinate the strawberries in the icing sugar for 3 hours. Purée the strawberry mixture in a blender then strain and pour the juice into a sealable freezerproof container and freeze until solid, stirring and scraping occasionally with a fork until crystals form and granita is frozen (preferably overnight).

Prepare the sour cream by bringing the cream to 82°C (180°F)