We don’t know about you but ALL we can think about right now is peanut fudge sauce. We’ll say it again: Peanut. Fudge. Sauce.
“The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly, and boy do they sing together! Here I serve them with a simple whipped yoghurt, but you could serve with plain yoghurt or shop-bought ice cream. If you’re feeling wild, pile the whipped yoghurt, roasted strawberries and fudge sauce on top of a caramelised roasted crumpet and dust with cocoa powder to offset the sweetness.” – Ixta Belfrage
300g frozen strawberries, defrosted (frozen strawberries will produce a redder syrup, but you can use fresh strawberries – stalks removed and roughly chopped – just make sure they’re extra ripe)
50g caster sugar
2 cinnamon sticks, roughly broken
150g mascarpone, fridge-cold
200g yoghurt, fridge-cold
½ teaspoon vanilla bean paste
1 tablespoon maple syrup
Peanut Fudge Sauce
50g smooth peanut butter
1½ tablespoons cocoa powder (15g)
75g maple syrup
1 teaspoon soy sauce (or tamari)
1½ tablespoons water
- Preheat the oven to 200°C fan/220°C.
- For the roasted strawberries, place all the ingredients in an ovenproof dish just big enough to fit the strawberries in a single layer. They should be snug, but not piled on top of each other. Bake for 20 minutes, stirring halfway. Set aside to cool.
- Place the mascarpone, yoghurt, vanilla paste and maple syrup in a large bowl and whisk together until completely smooth. Keep the bowl in the fridge until ready to serve.
- For the fudge sauce, whisk all the ingredients together in a small bowl until smooth. You may need to add more water or maple syrup, depending on the thickness of your peanut butter. You’re looking for a smooth, thick but pourable consistency.
- In individual glasses, layer the chilled yoghurt with the warm strawberries and the fudge sauce and serve.
Extracted from Mezcla by Ixta Belfrage (Penguin Random House, $55). Photography by Yuki Sugiura.