Strawberry Kebabs
By: Anonymous
Published: Saturday, February 13, 2010 - 9:55pm

Ingredients




5 stalks of fresh rosemary
6 strawberries per person
8 tablespoons water
1 cup caster (superfine) sugar, plus 2 tablespoons
250 grams mascarpone cheese
1 couple of glugs limoncello liqueur, chilled
1 lemon, zested

Preparation

1 Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 on to each rosemary stick. Place the sticks on a wire rack over a tray. 2 Put the water in a heavy-based pan with the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. 3 Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest. 4 To serve, spoon some mascarpone in the centre of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.(c) Jamie Oliver 2002http://www.jamieoliver.com 5 This is a twist on ordinary strawberries and cream. You can also try any other fruit but the limoncello, mascarpone and strawberries are a great combo.