Stuffed Roasted Strawberries by Rachael Ray on Food Network.com
Cook Time: 12 minutes
Yields: 4 servings
Ingredients
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing
Directions
Preheat the oven to 400 degrees F.
Directions:
Slice the tops of the berries off just below the stem.
Cut the tips off (about 1/4-inch), so that the berries will sit upright.
Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one.
Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish.
Lightly sprinkle the berries with sugar, if using.
Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
No comments:
Post a Comment