Strawberry Kebabs (Jamie Oliver) |
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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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.] Ingredients:
4 sticks fresh rosemary |
6 strawberries, per person |
8 tablespoons water |
1 cup caster sugar, plus 2 tablespoons |
9 ounces (250 grams) mascarpone cheese |
a couple of glugs limoncello liqueur, chilled |
1 lemon, zested |
Directions:
1. 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 onto each rosemary stick. Place the sticks on a wire rack over a tray.
2. Put the water in a heavy-based pan with 1 cup of 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. Pour caramel over strawberies.
3. 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.
4. To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.
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