Well, I was told at work by a friend that I had been slipping in my posting, and i have.........it is true. I explained that I have been dating and just not been able to cook at home, but today I am back on course and decided to make something that sounded rather different from Rachael...........Stuffed Roasted Strawberries.
Ingredients
12 extra-large strawberries (the bigger the better:-)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!!!!
The verdict.......well, I have eaten chocolate dipped strawberries and thought they were ok, nothing fantastic, just ok..........but these were really REALLY good. It took some looking to find the massive strawberries needed but it was worth it.....plus this is a low fat and low calorie dessert, so over all this was a great dish.
Until Tomorrow...........
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