
Vanilla roast strawberries with mascarpone cream
Overview
Prep time
20 mins
Cook time
25 mins
Serves
2
Ingredients
For the strawberries
400g strawberries, hulled and halved if large
40g caster sugar
1 vanilla bean, split lengthways, seeds scraped out
1 tbsp Grand Marnier or Cognac
2 tbsp lemon juice
For the caramelised pistachios
25g pistachios
1 tbsp caster sugar
For the mascarpone cream
150ml double cream
125g mascarpone
2 tbsp icing sugar, sifted
1 tsp vanilla extract
Method
Step
Preheat oven to 180C/170C fan/gas mark 4.
Step
Toss 400g strawberries (hulled and halved if large) into a small roasting tin with 40g caster sugar, 1 vanilla bean and pod (split lengthways, seeds scraped out), 1 tbsp Grand Marnier or Cognac, 2 tbsp lemon juice and 1 tbsp water. Toss to coat, then spread out evenly. Roast until the strawberries are just tender (about 15-20 minutes) but haven't collapsed. There should be plenty of juice. Leave to cool.
Step
To make the caramelised pistachios, put 25g pistachios in a small frying pan with 1 tbsp caster sugar. Cook over a medium heat, tossing around to coat. You'll be able to smell the caramelisation. Immediately transfer them to a board and roughly chop them so you can see the caramelisation against the green.
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