Contents
Contents
Ixta Belfrage's Whipped yoghurt with roasted strawberries and peanut fudge sauce
Serves 4
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly, and boy do they sing together! Here I serve them with a simple whipped yoghurt, but you could serve with plain yoghurt or shop-bought ice cream. If you’re feeling wild, pile the whipped yoghurt, roasted strawberries and fudge sauce on top of a caramelised roasted crumpet and dust with cocoa powder to offset the sweetness.
Ingredients
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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
1⁄2 lime
2 cinnamon sticks, roughly broken
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Whipped yoghurt
150g mascarpone, fridge-cold 200g yoghurt, fridge-cold
1⁄2 teaspoon vanilla bean paste 1 tablespoon maple syrup
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Peanut fudge sauce
50g smooth peanut butter (I use Manilife) 11⁄2 tablespoons cocoa powder (15g)
75g maple syrup
1 teaspoon soy sauce (or tamari)
11⁄2 tablespoons water
Method
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Preheat the oven to 200°C fan/220°C.
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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.
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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.
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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.
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In individual glasses, layer the chilled yoghurt with the warm strawberries and the fudge sauce and serve.
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Extracted from Mezcla by Ixta Belfrage (Ebury Press, £26)
All photography by Yuki Sugiura
Make ahead - The fudge sauce and strawberries will keep for 3 days refrigerated.