Cooking Instructions
1.
First, make the macerated strawberries. Mix the
strawberries (250 g)
and
honey (20 g)
together in a bowl and set aside.
2.
To make the purée, put the
strawberries (250 g)
,
honey (40 g)
and
vanilla extract (5 mL)
into a small saucepan along with 2 tbsp water. Place the saucepan onto a medium heat and bring up to a simmer. Remove the pan from the heat and leave to cool slightly. When cool, blend the strawberries into a smooth purée and set aside.
3.
Pour the
double cream (250 mL)
into a large bowl and add the
vanilla (5 mL)
and
honey (40 g)
. Whip the cream until soft peaks form. Add the
yogurt (250 g)
and fold gently.
4.
Mix half the purée into the cream. Fold in half the
fruit and nut granola (100 g)
and stir very briefly, then fold through the remaining purée.
5.
Add a spoonful each of macerated strawberries to the bases of 4 serving bowls, then divide the cream mixture between each. Spoon over the remaining macerated strawberries and sprinkle over the remaining granola to serve.