Consider it because the grownup’s model of peanut butter jelly.
“The lime-roasted strawberries and peanut fudge sauce are basically a refined mixture of peanut butter and jelly, and boy do they sing collectively!” says Ixta Belfrage.
“Right here I serve them with a easy whipped yoghurt, however you would serve with plain yoghurt or shop-bought ice cream.”
Whipped yoghurt with roasted strawberries and peanut fudge sauce recipe
Components:
(Serves 4)
For the roasted strawberries:
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300g frozen strawberries, defrosted (frozen strawberries will produce a redder syrup, however you should use contemporary strawberries – stalks eliminated and roughly chopped – simply make certain they’re additional ripe)
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50g caster suger
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½ lime
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2 cinnamon sticks, roughly damaged
For the whipped yoghurt:
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150g mascarpone, fridge-cold
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200g yoghurt, fridge-cold
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½tsp vanilla bean paste
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1tbsp maple syrup
For the peanut fudge sauce:
Methodology:
1. Preheat the oven to 200°C fan/220°C.
2. For the roasted strawberries, place all of the components in an ovenproof dish simply large enough to suit the strawberries in a single layer. They need to be cosy, however not piled on prime of one another. Bake for 20 minutes, stirring midway. Put aside to chill.
3. Place the mascarpone, yoghurt, vanilla paste and maple syrup in a big bowl and whisk collectively till utterly clean. Hold the bowl within the fridge till able to serve.
4. For the fudge sauce, whisk all of the components collectively in a small bowl till clean. It’s possible you’ll want so as to add extra water or maple syrup, relying on the thickness of your peanut butter. You’re searching for a clean, thick however pourable consistency.
5. In particular person glasses, layer the chilled yoghurt with the nice and cozy strawberries and the fudge sauce and serve.
Mezcla: Recipes To Excite by Ixta Belfrage is revealed by Ebury Press, priced £26. Pictures by Yuki Sugiura. Out there now.
