"The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly, and boy do they sing together!" says Ixta Belfrage. "Here I serve them with a simple whipped yoghurt, but you could serve with plain yoghurt or shop-bought ice cream."
Ingredients
Serves 4
For the roasted strawberries:
- 300g frozen strawberries, defrosted (frozen strawberries will produce a redder syrup, but you can use fresh strawberries – stalks removed and roughly chopped – just make sure they’re extra ripe)
- 50g caster sugar
- ½ lime
- 2 cinnamon sticks, roughly broken
For the whipped yoghurt:
- 150g mascarpone, fridge-cold
- 200g yoghurt, fridge-cold
- ½tsp vanilla bean paste
- 1tbsp maple syrup
For the peanut fudge sauce:
- 50g smooth peanut butter (I use ManiLife)
- 1½tbsp cocoa powder
- 75g maple syrup
- 1tsp soy sauce (or tamari)
- 1½tbsp water
Method
- Preheat the oven to 200°C fan/220°C.
- For the roasted strawberries, place all the ingredients in an ovenproof dish just big enough to fit the strawberries in a single layer. They should be snug, but not piled on top of each other. Bake for 20 minutes, stirring halfway. Set aside to cool.
- Place the mascarpone, yoghurt, vanilla paste and maple syrup in a large bowl and whisk together until completely smooth. Keep the bowl in the fridge until ready to serve.
- For the fudge sauce, whisk all the ingredients together in a small bowl until smooth. You may need to add more water or maple syrup, depending on the thickness of your peanut butter. You're looking for a smooth, thick but pourable consistency.
- In individual glasses, layer the chilled yoghurt with the warm strawberries and the fudge sauce and serve.
Mezcla: Recipes To Excite by Ixta Belfrage is published by Ebury Press. Photography by Yuki Sugiura. Available now.
