Last week, strawberries were sold extremely in-expencive at the local supermarket. I know it's still to early for them to be sweet, soft and juicy. But wit just the littlest bit of effort, you wouldn't even notice the difference.
I made this sweet, easy and light dessert for a dinner among friends last week. The next day I ate the left-overs for breakfast. And the following day I bought some extra strawberries just to enjoy this plate once again.
Strawberries with mint, prosecco and yoghurt
slighty adapted from jamieoliver.com
Note: Prosecco isn't the cheapest wine in town, but as you need only a little bit to get this dessert gowing you can (option A:) enjoy a fancy drink as the sun sets down or (option B:) make a gazzilion portions of this dessert to enjoy along the week.
300 g strawberries, hulled and sliced
1 T honey
a small handfull of fresh mint leaves
1 small glass Prosecco
1 t vanilla extract
500 ml greek yoghurt or vanilla ice cream
1 cookie, crushed
one: toss the sliced strawberries into a large, shallow dish. Drizzle with the honey and the torn up mint leaves.
two: top with the Prosecco and sprinkle with the vanilla extract.
three: set aside for 10 minutes to allow the flavours to develop.
four: divide the strawberries between 4 plates and sprinkle over the juice. Spoon a big dollop of yoghurt or ice cream on top of each plate and sprinkle with just a bit of the crushed cookie biscuits and fresh mint to serve.
Song of the day: Marble Sounds - The Time To Sleep