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 (page 236) and dust with cocoa powder to offset the sweetness.
Serves 4
Ingredients:
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
Whipped yoghurt
- 150g mascarpone, fridge-cold
- 200g yoghurt, fridge-cold
- ½ teaspoon vanilla bean paste
- 1 tablespoon maple syrup
Peanut fudge sauce
- 50g smooth peanut butter (I use Manilife)
- 1½ tablespoons cocoa powder (15g)
- 75g maple syrup
- 1 teaspoon soy sauce (or tamari)
- 1½ tablespoons 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.
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