Line a 9 inch baking dish

Mix together all of the base ingredients and press into the baking tin. Set aside.

Heat the strawberries with the water until they have completely defrosted

While still on the heat, sprinkle in the Xanthan Gum over the mixture - remove from heat and blend using a hand blender
Set aside to cool completely

Sprinkle the Gelatine over 2 tbsp of cold water and set aside for five minutes.

Meanwhile, Whisk the Cream, Cream cheese and Erythritol until peaks form.

Pour 2 tbsp of boiling water over the gelatine and mix until it has dissolved or is clear.

Whisk the Gelatine mixture into the cream mixture.

Fold the strawberry purée into the cream mixture.

Pour the filling onto the base and refrigerate for 3 hours