Serve this quick strawberry dessert
semi-frozen to reap the full flavor. Crisp dessert biscuits make the
perfect accompaniment.
Ingredients :
250g
115g
250g
200g
5ml
40g
strawberries
strawberry jam
ricotta cheese
Greek-style yogurt
vanilla essence
caster sugar
extra strawberries and mint or lemon balm,
to decorate
Method :
Put the strawberries in a bowl and
mash them with a fork until broken into small pieces but not
completely pureed.
Stir in the jam.
Drain off any whey from the ricotta.
Tip it into a bowl and stir in the
yogurt, vanilla essence and sugar.
Using a dessert spoon, fold the mashed
strawberries into the ricotta mixture until rippled.
Spoon into individual freezer proof
dishes and freeze for at least 2 hours, until almost solid.
Alternatively, freeze until completely
solid, then transfer the ice cream to the fridge for about 45
minutes to soften before serving.
Serve with extra strawberries and mint
or lemon balm.
Serves 4-6
Don't mash the strawberries too much or
they will liquefy. Freeze in a large freeze container if you don't have
suitable small dishes. Transfer to the fridge to thaw slightly, then
scoop into glasses.
