Roasted strawberries with rosewater, ricotta yoghurt cream & pistachios
Fresh strawberries only take minutes to roast and release all their delicious juices. Ricotta and natural yoghurt combined makes a healthier alternative to cream or mascarpone, but still with a rich creamy texture.
500g fresh strawberries, hulled, halved
1 ½ tablespoons pure floral honey
Few drops rosewater
240g (1 cup) fresh ricotta
1 tsp vanilla bean paste
190g (½ cup) thick Greek or natural yoghurt
½ teaspoon ground cinnamon
Chopped pistachios, to garnish
1. Preheat oven to 180°C or 160°C fan forced. Place strawberries in a large roasting dish, drizzle with 2 teaspoons of the honey and the rosewater. Roast in preheated oven for 5-10 minutes or until just tender.
2. Meanwhile, place ricotta, remaining honey, vanilla, yoghurt and cinnamon in a medium bowl, whisk until well combined.
3. To serve, layer the ricotta cream and strawberries in serving glasses. Garnish with chopped pistachios.
Rosewater is available from gourmet delis and Middle Eastern grocery store.