Strawberry & Blood Orange Marscapone with Balsamic & Almonds
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Strawberry & Blood Orange Mascarpone with Balsamic & Almonds
Recipe by Poh Ling Yeow
Ingredients
2 x 250g punnets of strawberries, hulled and halved
½ cup (70g) roasted almonds
Handful of basil leaves
100ml balsamic glaze
Mascarpone Yoghurt Cream
¾ cup (170g) mascarpone
1 cup (260g) Greek Yoghurt
1 ½ tsp vanilla extract or essence
90g icing sugar
METHOD
To make the mascarpone yoghurt cream, whisk all ingredients together in a bowl and chill until needed.
To serve, place about a third of a cup of the mascarpone yoghurt in each bowl. Divide the strawberries between the bowls, then drizzle 1 tablespoon of the balsamic glaze over the top. Finish with a sprinkling of roasted almonds and a small amount of torn basil leaves. Serve immediately.
