Strawberry Kebabs

2013-08-22
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 13m
  • Ready In : 23m
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Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.

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