All Hail Jamie Oliver! Isn’t he brilliant? It’s strawberry season… take advantage of it!
I’ve made these a few times over the years and they are absolutely brilliant! It is a must try. If you’re afraid of the sugar you can skip it. The dip and strawberries can almost stand on their own, but you’ll be missing out on a big, BIG treat!
This is a twist on ordinary strawberries and cream. You can also try any other fruit but the limoncello, mascarpone and strawberries are a great combo.
• 5 x stalks of fresh rosemary
• 6 x strawberries per person
• 8 tbsp water
• 1 cup caster (superfine) sugar, plus 2 tablespoons
• 250 g mascarpone cheese
• A couple of glugs limoncello liqueur, chilled
• 1 x lemon, zested
Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 on to each rosemary stick. Place the sticks on a wire rack over a tray.
Put the water in a heavy-based pan with the sugar and bring to the boil. Give the pan a jiggle, but don’t touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It’s ready when it’s a golden brown.
Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.
To serve, spoon some mascarpone in the centre of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.
Courtesy of: Oliver’s Twist
Episode: Scarlet Division
Host: Jamie Oliver
© Jamie Oliver 2002