Strawberry Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 532
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 73
- Dietary Fiber
- 2
- Sugar
- 67
- Protein
- 4
- Cholesterol
- 70
- Sodium
- 238
- Total: 23 min
- Prep: 10 min
- Cook: 13 min
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
Directions
- 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.