Toss the strawberries with 1 ½ tablespoons of sugar and the lemon myrtle in a bowl. Cover and set aside to macerate.
Mix the gelatine powder with 3 tablespoons of cold water and set aside to bloom.
Heat the milk, cream, vanilla and remaining sugar in a saucepan until almost boiling.
Turn off the heat and immediately stir in the gelatine, continue to stir until completely dissolved.
Strain the mixture into a jug and allow to cool to room temperature (it’s important not to put the mixture in the fridge too quickly or it can separate).
Stir gently before pouring the mixture into glasses and refrigerating until set (3-4 hours at least).
