For the Iced Syllabub
Combine the sugar, lemon juice and zest, clove and honey by whisking them together in a bowl. Now add the cream and whisk until just thick. Now drizzle in the whiskey to taste (approx. 80ml) and gently whisk in. It is important not to overmix the cream as this will result in a less smooth texture once frozen. The mix is now ready to be spooned into molds, individual rings or a cling film lined bread tin for example. Freeze for at least 6 hours, preferably over-night.

For the Scrunch
Preheat the oven to 170C. Pour the honey and oil into a small saucepan and warm through gently on the stove. Place the warm oats and broken shortbread into 2 bowls respectively. Take around 1/3 of the honey/oil and pour onto the shortbread. Pour the remainder onto the warm toasted oats. Now mix each bowl well, making sure to evenly coat the oats and shortbread with the liquid. Spread the 2 mixtures onto separate baking sheets and bake in the preheated oven for 12–15 minutes or until golden brown, checking once or twice to make sure the scrunch is not catching. Move the mixture around with a spoon if so. Once golden, remove and cool. Once cold, mix together the oats and biscuit which should be crisp and crunchy.

For the Jelly
Pre-soak the gelatin in cold water. Gently warm the ginger wine in a pan. Remove the soaked gelatine from the water and squeeze out any excess liquid. Whisk it into the warmed wine until fully dissolved. Now pour into a shallow container and refrigerate for at least 3 hours until set.

To serve
Just before you remove the syllabub from the freezer, have the scrunch, set jelly and prepared strawberries at hand. If you are serving individual molds then take them out the freezer at the last minute and release each one onto a cold plate/bowl. A chef’s blowtorch comes in handy for this but if unavailable, warm a tea towel with hot water and wrap the mold with it quickly to release the frozen cream. Then just sprinkle the scrunch on top, spoon on some jelly and serve with the strawberries, dusting with a little icing sugar.