Lemon Cheesecake Stuffed Strawberries and Strawberry & Elderflower Granita
Lemon Cheesecake Stuffed Strawberries
Ingredients
500g large strawberries
150g mascarpone
Zest 1 lemon
2 tablespoons icing sugar
Coarsely chopped biscuits and white chocolate
Method
Boil the sugar, water, and elderflowers to a syrup. Add lemon juice and cool to infuse for an hour. Strain into a jug, squeezing well to get all the flavour out. Blend with the strawberries and place in a plastic container. After an hour, fluff up with a fork and repeat this every hour until set - about 4 hours. Serve in a glass on its own or topped with prosecco or non alcoholic fizz.
Strawberry and Elderflower Granita
Ingredients
500g strawberries, hulled
200g castor sugar
200ml water
Juice from lemon above
4 heads elderflower
Method
Boil the sugar, water, and elderflowers to a syrup. Add lemon juice and cool to infuse for an hour. Strain into a jug, squeezing well to get all the flavour out. Blend with the strawberries and place in a plastic container. After an hour, fluff up with a fork and repeat this every hour until set - about 4 hours. Serve in a glass on its own or topped with prosecco or non alcoholic fizz.
