Pot roasted strawberries with butterscotch sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 284 millilit double cream | |
| 75 | grams | Soft brown sugar; (3oz) |
| 450 | grams | Punnet strawberries; washed and stalks |
| ; removed | ||
| Fresh mint sprigs | ||
Directions
FOR THE BUTTERSCOTCH SAUCE
TO ACCOMPANY THE SAUCE
TO GANISH
To make the butterscotch sauce; place the double cream and sugar in a saucepan and bring gently to the boil, over a moderate heat. Stir continuously until the sugar begins to caramelise and the mixture turns light brown. Remove from the heat and put to one side.
Meanwhile, heat another empty saucepan until very hot. Carefully place in the strawberries, cover with the lid and shake on the heat for approximately 3-4 minutes.
Transfer the warmed strawberries to individual serving dishes and pour over the butterscotch sauce. Garnish with fresh mint sprigs and serve immediately.
Converted by MC_Buster.
NOTES : A lovely combination of warmed strawberries and creamy butterscotch sauce. Yummy!
Converted by MM_Buster v2.0l.