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Ottolenghi's Sumac-Roasted Strawberries with Yoghurt Cream
Ingredients
  • 900g Greek-style yoghurt
  • 140g icing sugar
  • 120ml double cream
  • 1 lemon: finely grate the zest to get 1 tsp, then juice to get 2 tbsp
  • 600g ripe strawberries, hulled and cut in half lengthways
  • 1½ tbsp sumac
  • 10g mint, half left as sprigs and the other half with leaves picked and finely shredded
  • 1 vanilla pod, split lengthways and seeds scraped
  • Salt
  • subheading: Essential kit:
  • You will need: a muslin cloth, string and a 30cm x 20cm ovenproof dish.
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