| Created by | Spinneys |
| Prep time | 15 minutes |
| Freezing Time | Overnight |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 214 |
| Fat | 8g |
| Saturates | 5g |
| Protein | 12g |
| Carbs | 24g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace 100g strawberries in a tray in the freezer overnight.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Hull 400g fresh strawberries and slice them into halves. Place them on the tray, drizzle over the honey and sprinkle over the vanilla powder then toss gently to coat. Roast in the oven for 15 minutes, stirring halfway through, until the strawberries are soft, juicy and slightly caramelised. Allow to cool to room temperature.
Zest the lemon and split the vanilla bean to scrape out the seeds. In a mixing bowl, whisk together the ricotta, yoghurt, lemon zest and vanilla until smooth and creamy.
Spoon the ricotta mixture into serving glasses and top with the roasted strawberries. Remove the frozen strawberries from the freezer. Using a microplane grater or fine box grater, carefully shave the frozen strawberries into delicate flakes or shards over the roasted strawberries. Top with more fresh strawberries and serve immediately.
