The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly, and boy do they sing together! Here I serve them with a simple whipped yoghurt, but you could serve with plain yoghurt or shop-bought ice cream.
If you’re feeling wild, pile the whipped yoghurt, roasted strawberries and fudge sauce on top of a caramelised roasted crumpet and dust with cocoa powder to offset the sweetness.
Serves: 4
Season: Summer
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
For the roasted strawberries
300g frozen strawberries, defrosted (frozen strawberries will produce a redder syrup, but you can use fresh strawberries – stalks removed and roughly chopped – just make sure they’re extra ripe)
50g caster sugar
1⁄2 lime
2 cinnamon sticks, roughly broken
For the whipped yoghurt
150g mascarpone, fridge-cold
200g yoghurt, fridge-cold
1⁄2 teaspoon vanilla bean paste
1 tablespoon maple syrup
For the peanut fudge sauce
50g smooth peanut butter (I use Manilife)
1 1⁄2 tablespoons cocoa powder (15g)
75g maple syrup
1 teaspoon soy sauce (or tamari)
1 1⁄2 tablespoons water
Method
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Preheat the oven to 200°C fan/220°C.
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For the roasted strawberries, place all the ingredients in an ovenproof dish just big enough to fit the strawberries in a single layer. They should be snug, but not piled on top of each other. Bake for 20 minutes, stirring halfway. Set aside to cool.
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Place the mascarpone, yoghurt, vanilla paste and maple syrup in a large bowl and whisk together until completely smooth. Keep the bowl in the fridge until ready to serve.
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For the fudge sauce, whisk all the ingredients together in a small bowl until smooth. You may need to add more water or maple syrup, depending on the thickness of your peanut butter. You’re looking for a smooth, thick but pourable consistency.
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In individual glasses, layer the chilled yoghurt with the warm strawberries and the fudge sauce and serve.
Read more: Mezcla
Ixta’s cooking is inspired by the Mexican, Brazilian and Italian flavours she grew up with, and her cookbook MEZCLA is a celebration of them all brought together. With simpler recipes for when you want something more quick and easy, alongside recipes to take your time over, each dish tells a story with its flavours, ingredients and method. Extracted from Mezcla by Ixta Belfrage (Ebury Press, £26) All photography by Yuki Sugiura
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