Step 1

Dissolve the cornstarch. In a medium mixing bowl, whisk together the cornstarch and 1 cup of cold water. Mix until well combined, then set aside.

Step 2

Make a strawberry puree. Add the strawberries to the bowl of a large food processor fitted with a blade. Sprinkle the sugar and squeeze the lemon juice into the food processor with the strawberries. Close the lid and puree until the mixture is smooth. Taste, and if needed, add a little more sugar and run the processor again to combine (remember you will add honey at the end).

Step 3

Thicken the pudding. Transfer the strawberry puree to a saucepan set over medium heat. Pour in the dissolved cornstarch mixture and stir constantly as the mixture gently bubbles and thickens, about 5 to 7 minutes. (Manage the heat to avoid fully boiling or burning the mixture).

Step 4

Chill. Remove from the heat and pour the thickened strawberry mixture into dessert cups or small dessert bowls. Set aside to cool, then transfer to the fridge to chill for at least 2 hours (or overnight).

Step 5

Finish and serve. Add a dollop Crème Fraîche on top (if using) and drizzle with honey. Garnish with the lemon zest and basil leaves.