Roast Strawberries with Yoghurt cream
The smooth acidic yoghurt cream is complimented by the sweet roasted seasonal strawberries, a sheer delight to the palate.
Method
METHOD - STRAWBERRIES
- Preheat a fan forced oven to 180c
- Hull and quarter the large strawberries (half small), place a single layer in a parchment lined baking dish.
- Stir in the orange juice and sugar.
- Roast for 10-20 minutes or until just cooked and not falling apart, remove from the oven
- Allow to cool.
METHOD - YOGHURT CREAM
- Place the almond milk and vanilla into a large pot and bring to the boil, then remove from the stove.
- Soak the gelatine leaves in cold water until soft and place into the hot milk to dissolve, leave to cool.
- In a bowl, mix the honey and yoghurt, whisk in the cooled milk, strain and divide between 56 serving bowls or similar. TIP… Make individual or one dish to scoop serves from
- Top with cracked black pepper and set in the fridge for 2-3 hours.
TO SERVE
Place a generous spoon of yoghurt cream on the plate, alongside the roasted strawberries, top with crumble (optional)
Can Fresh
Cost $1.30 (based on retail prices)
Season Spring
Ability Easy
Equipment Oven & Fridge
Nutritional information – Roasted strawberries
| Serving Size:
Yield: 55 serves |
|
Per Serving |
Per 100g |
| Energy (kJ) |
137 |
268 |
| Protein (g) |
0.3 |
0.6 |
| Fat (g) |
0.1 |
0.2 |
| - Saturated (g) |
0.0 |
0.0 |
| Carbohydrate (g) |
7.4 |
14.5 |
| - Sugars (g) |
7.3 |
14.4 |
| Fibre (g) |
0.9 |
1.8 |
| Sodium (mg) |
3 |
6 |
Nutritional information – Yoghurt cream
| Serving Size:
Yield: 55 serves |
|
Per Serving |
Per 100g |
| Energy (kJ) |
493 |
588 |
| Protein (g) |
4.9 |
5.9 |
| Fat (g) |
3.0 |
3.5 |
| - Saturated (g) |
1.9 |
2.3 |
| Carbohydrate (g) |
15.9 |
18.9 |
| - Sugars (g) |
14.2 |
17.0 |
| Fibre (g) |
0.0 |
0.0 |
| Sodium (mg) |
41 |
48 |
*calculated using full fat cow’s milk
Recipe Analysis provided by Flinders University
