I turned this classic on its head and then shook it around. May I present strawberry and ricotta salad!
My first encounter with these sneaky berries edging over to the dark side was strawberry and black pepper sorbet at a restaurant I worked in. It was delicious and encouraged a successful attempt at cooking strawberries in balsamic vingar (for a cheesecake topping, if I remember correctly). It was on a trip to Barcelona that much to my surprise I found them in my salad!
I didn’t plan this one at all. In fact, I bought the strawberries for topping angel food cupcakes (that’l be the next post folks!) but I decided to chuck a few in my bowl along with the usual suspects: leaves, cucumber, radishes, balsamic vinegar and olive oil. I had some ricotta too, which os only a step away from cream really. The whole starwberries and cream thing only just occurred to me! It made a really nice change, gorgeous and summery! Some walnuts would have been perfect. Oh, and I spinkled on some fresh basil from my little basil plant which is battling away in my tiny kitchen.
This is literally 100% guilt free! I have a very health concious aunt who triggers my healthy recipes. Mainly by buying the ingredients and lending me her kitchen 😉 not a bad deal at all. I even get a helping hand in the form of my cousin. Not that it was neede for this easy peasy recipe.
Currently she is gluten free and dairy free (mainly, I’m not going to bore you with the details), this dessert is also vegan. Which is perhaps a first for me… Oh, I almost forgot. Its delicious too!
After making the cheesecake I had to have a go at making icecream! I decided to try using walnuts as well as cashews. I wondered if it would make a lot of difference to the texture but it didn’t. Still as creamy as ever.
This was my first attempt so I wouldn’t worry if you don’t the exact amounts of ingredients, give it a go with what you have!
Unfortunately, not the best presentation but there was no ice cream scoop 😦
For the caramel
130g pited dates (soaked in hot water until soft)
Tsp lemon juice
For the ice cream
270g walnuts (soaked in water for at least 4h)
200g cashews (soaked in water for at least 4h)
170g apple sauce
2 -3 tbs honey
1 tbs lemon
About 200ml water
Vanilla and cinnamon optional
To make the caramel place all the ingredients in a food processor and blend until smooth. Set aside.
For the icecream, place all the ingredients in a blender except the water, add the water gradually. You have enough when the mixture blends properly. It takes a while to get it going. Blend until its as smooth as can be.
Add some crushed walnuts of you like.
Layer the ice cream and the caramel into a tupperware and then swirl together and pop it in the freezer.
No, this isn’t a joke or some ‘ohh I’ve used light cream cheese, so it’s healthy!” nonsence. This is actually real, even the most picky health crazed people would find this hard to deny. And the best part? It is delicious!