Seasonal strawberries with iced mascarpone and vanilla

This recipe, which chef Rory O’Connell demonstrated on the Dunnes Stores Quality Kitchen Stage at this year’s Bord Bia Bloom, is simplicity itself. The result can be both delicious and dramatic – a perfect way to celebrate beautiful, in season strawberries.

Serves 6 

Ingredients:

Iced mascarpone 

200g mascarpone 

15-20g icing sugar, sieved 

¼ of a vanilla pod, cut in half horizontally and seed sieved out 

To serve 

600g Bord Bia Quality Assured strawberries, hulled, halved, sliced or quartered 

25-30g caster sugar 

6 generous tablesp. softly whipped cream 

36 small mint leaves 

Rose petals (organic) if available 

Method:

1. Mix the mascarpone, sugar and vanilla until smooth. Spread very thinly on to a sheet of parchment paper or non-stick cooking mat. Freeze for several hours or overnight until completely frozen.
2. Toss the strawberries in the caster sugar. Allow to sit for 30 minutes or so for the sugar to dissolve into a syrupy glaze.
3. When you are ready to serve, spoon the cream on to a lovely large serving plate. Drop the berries on top not wasting a drop of the syrupy juices. Scatter on the mint leaves. Break the frozen mascarpone into shards over the berries and finish the dish with a few rose petals if available. 

Race to the table to serve! 

If you liked this recipe or are looking for more recipe ideas then check out our Dunnes Stores Quality Kitchen Chefs’ Recipe booklet. You can open and download it by clicking here.

Remember, always look for the Bord Bia Quality Mark when shopping.