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Elderflower-poached berries with mascarpone
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227g strawberries, hulled, large ones halved or quartered
1½ tbsp caster sugar
2 tbsp Chase Elderflower Liqueur, plus extra to serve
FOR THE MASCARPONE
2 tbsp Chase Elderflower Liqueur
75g Greek yogurt
1. Place the berries in a saucepan with the sugar and liqueur. Cover then warm over a low heat for 8-10 minutes, or until the sugar has dissolved and the fruit is soft but just holding its shape.
2. Remove from the heat and leave to cool slightly then drizzle over a little more liqueur to taste. Serve warm or leave to cool and chill until needed (or for up to 24 hours).
3. Mix the mascarpone ingredients together until smooth. Serve with the berries. Delicious with almond biscuits.
Typical values per serving:
This recipe was first published in July 2017.