- Yield : 4 servings
- Prep Time : 10m
- Cook Time : 13m
- Ready In : 23m
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- 4 sticks fresh rosemary
- 6 strawberries, per person
- 8 tablespoons water
- 1 cup caster sugar, plus 2 tablespoons
- 9 ounces (250 grams) mascarpone cheese
- A couple of glugs limoncello liqueur, chilled
- 1 lemon, zested
Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 onto each rosemary stick. Place the sticks on a wire rack over a tray.
Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. Pour caramel over strawberies.
Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.
To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.