Chop the strawberries finely and put them in a saucepan with the apple juice. Bring to a simmer and cook for 2 minutes. Turn off the heat. Strain the mixture into a jug but don’t press down on the strawberry mix or your juice will go cloudy. Soak the gelatine in cold water until it’s floppy, lift it out and stir it into the hot juice. Divide the juice between glasses or glass bowls and leave to set in the fridge. Serve with a dollop of cream on top.