English strawberry granita with arabesque wafer

For the strawberry granita, bring the water to the boil in a saucepan. Once boiling, add the glucose and stir to dissolve

After 2-3 minutes, remove from the heat and allow to cool. Add the strawberry purée and the rose water to the pan. Mix well then place in a suitable container, store in the freezer until required

For the arabesque wafers, preheat the oven to 180°C/gas mark 4. In a pan, melt the butter and mix together with orange juice and icing sugar

Stir in the sifted flour and cocoa powder. Once thoroughly mixed, spread finely onto a non-stick baking sheet. Transfer the baking sheet to the oven and cook for 8-10 minutes or until lightly coloured with bubbles appearing. Remove from the oven and set aside to cool

Remove the strawberry granita from the freezer. Break up the strawberry granita with a fork to achieve a snow-like texture. Place into a suitable bowl or glass and top with some fresh strawberries

To serve, break the wafer into suitably sized pieces. Arrange the wafers next to the strawberry granita and serve