Preparation
Wash the strawberries in plenty of water, arrange them and cut each one into four pieces. Distribute a small portion into 2 medium-sized bowls to cover the bottom and set the rest aside.
Place the cheese, honey and vanilla pod zest in a bowl and mix with a hand mixer. Add the xanthan gum and continue mixing until you get a consistent texture.
Using a piping bag with a wide nozzle, pour the cream into the bowls on top of the strawberries and set aside in the freezer for about 30 minutes.
While you wait, prepare the topping. Put the remaining strawberries in a saucepan, add the water and the cinnamon stick. Bring to the boil and simmer for about 10 minutes, stirring occasionally, until it thickens. Add 1 teaspoon of honey, blend with a hand blender if you want a more liquid sauce, then leave to cool.
Place the chopped almonds in a non-stick frying pan and add the drizzle of honey. Bring to the boil and stir the ingredients together until the almonds take on a golden hue. Set aside in the fridge while you wait for the cooling time to expire.
Remove the bowls from the freezer, top with the icing and finish by sprinkling small pieces of almond on top.
