1. Bring a third of the cranberry juice and 50 g sugar to a boil. Soak the gelatine sheets in cold water. Remove the juice from the hob, add the orange liqueur and allow the gelatine sheets to drip and dissolve in the hot liquid. Mix in the remaining juice and leave to cool, stirring occasionally.

2. Wash, hull and halve the strawberries. Place about two thirds of them in 4 small dessert bowls or one large bowl. As soon as the jelly begins to set, pour it over the strawberries. Put in the refrigerator to cool for at least 4 hours.

3. Pour the whipping cream into a mixing bowl and beat with a whisk.

4. In the meantime, cut the vanilla pod open lengthwise, scrape out the seeds, mix them with the remaining tablespoon of sugar and fold into the cream with the silicone stirring whisk at setting 1. Arrange macaroons on top of the strawberry jelly and decorate with the cream and remaining strawberries.

Tip:

It's best to pour liquids with gelatine, like the strawberry jelly in this recipe, into the final container when the liquid is just beginning to set so that nothing settles at the bottom. This trick is particularly important when making panna cotta.