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.
Ingredients
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500g fresh strawberries, hulled, halved
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1 ½ tablespoons pure floral honey
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Few drops rosewater
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240g (1 cup) fresh ricotta
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1 tsp vanilla bean paste
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190g (½ cup) thick Greek or natural yoghurt
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½ teaspoon ground cinnamon
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Chopped pistachios, to garnish
Method
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.
Notes/ Tips
Gluten Free
Rosewater is available from gourmet delis and Middle Eastern grocery store.
