Denise says:
- Finding a parev dessert that you can make in advance is always very useful when you want to plan as much as possible at this time.
- The roasted strawberries and twirl of strawberry jam make a refreshing sweet after a heavy meal.
- I have made this into individual dessert which you can just take from the freezer. Add fresh strawberries just before serving.
- Serves: 8-10 people
- Preparation Time: 20 minutes
- Total Time: 24 hours
Ingredients:
- For the Roasted Strawberries
- 450g strawberries, hulled and quartered
- 50g caster sugar
- For the Ice Cream
- 1 batch of roasted strawberries
- 450ml Non dairy cream
- 75g caster sugar
- Pinch salt
- 1 teaspoons vanilla extract
- 6 eggs
- 450ml non dairy whipping cream
- 1 jar Tiptree Passover Strawberry Jam
- Garnish:
- 100g fresh strawberries – cut into quarters, sprigs of mint
- 8 teaspoons Tiptree Passover jam strawberry
Method
- For the Roasted Strawberries
- Preheat the oven to 200C / 400F/ Gas mark 6.
- Arrange the strawberries in an even layer on a baking tray lined with baking parchment paper. Add the sugar.
- Roast for 15 minutes.
- Cool slightly before transferring to a storage container
- Keep in the fridge until ready to use.
- For the Ice Cream
- Heat the cream and salt until hot.
- Whisk the eggs and sugar until thick. Add the vanilla extract.
- Slowly pour the cream mixture into the egg yolks, whisk gently to combine.
- Pour egg mixture into the saucepan and heat gently until it thickens or the mixture coats the back of a spoon.
- Pour through a sieve into a bowl.
- Leave to cool. Add the roasted strawberry mixture.
- Whisk the whipping cream until thick and stir in to the strawberry mixture.
- Transfer to a large container. Freeze for 2 hours.
Tagged in: Caster Sugar, English, Everyday Dining, Jam, Lunch, Non-Dairy Whipping Cream, Pesach, Salt, Shabbat, Strawberries, Vanilla Extract, Vegan, Vegetarian, Yom Tov