Photo by Will Meppem
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Recipe information
Yield
Serves 4
Ingredients
For the balsamic toffee:
1 cup superfine sugar
2 tablespoons balsamic vinegar
For the strawberries:
350 g strawberries, hulled and sliced
2 teaspoons vanilla bean paste
2 tablespoons confectioner’s sugar
1 teaspoon water
1/4 cup small basil leaves
1 1/2 cups plain sheep’s milk yoghurt
Preparation
For the balsamic toffee:
Step 1
Preheat oven to 200°C (400°F). To make the balsamic toffee, place the sugar and balsamic in a bowl and mix to combine.
Step 2
Spread evenly onto 2 baking trays lined with non-stick baking paper and bake for 8 minutes or until bubbling and caramelized.
Step 3
Set aside to cool and harden, roughly chop and set aside.
For the strawberries:
Step 4
Place the strawberries, vanilla, sugar and water in bowl and toss to combine. Divide the yoghurt between glasses and top with the strawberries, basil leaves and balsamic toffee to serve.
Reprinted from The New Easy © 2015 by Donna Hay, with permission from HarperCollins. Buy the full book from Amazon or Bookshop.
