Vegan Strawberry Charlotte with Coconut Cream

Combine the halved strawberries, 3 tbsp caster sugar, rosewater, and lemon juice in a bowl and toss gently to coat.

Cover and leave the strawberries to macerate at room temperature for 30 minutes until a fragrant syrup forms.

Line four 10 cm individual charlotte moulds (or one 18 cm springform tin) with cling film, leaving an overhang.

Drain the macerated strawberries through a sieve set over a bowl, reserving all the syrup. Combine the syrup with 100 ml cold water and 1 tbsp caster sugar, stirring until dissolved — this is your soaking liquid.

Open the chilled coconut cream cans without shaking, scoop only the thick cream from the top into a chilled mixing bowl, and discard or reserve the watery liquid for another use.

Combine the coconut milk and agar-agar powder in a small saucepan and whisk together over medium heat, stirring constantly until the mixture reaches a full boil.

Boil for 2 minutes, stirring continuously, then remove from the heat and allow to cool for 8-10 minutes until it is warm but no longer steaming.

Beat the cold coconut cream with icing sugar and vanilla extract using an electric whisk on high speed for 3-4 minutes until it forms soft, billowy peaks.

With the mixer running on low speed, pour the warm agar mixture steadily into the whipped coconut cream and beat for a further 1 minute until fully incorporated and smooth.

Working quickly before the agar begins to set, dip each boudoir biscuit briefly into the soaking liquid for 2 seconds per side — do not saturate them — and line the sides and base of each prepared mould with the soaked biscuits, pressing them snugly together.

Spoon a layer of coconut cream mousse into each mould to fill one-third of the depth, then add a layer of the macerated strawberries, then another layer of mousse, finishing with a final layer of soaked biscuits pressed flat across the top.

Fold the cling film overhang over the top of each charlotte, press gently, and refrigerate for a minimum of 4 hours until fully set.

To serve, unwrap the cling film, invert each charlotte onto a plate, peel away the cling film, and garnish with a fresh whole strawberry and a sprig of mint.