500g strawberries, tops removed
2 tbsp icing sugar
250g fresh ricotta
1 tbsp icing sugar
½ tsp salt
1 tsp rose water
Store bought meringues (or home-made), crushed into irregular sized pieces
50g pistachios, toasted and crushed
Preheat oven to 230C and place strawberries cut side down, on a cake rack lined with baking paper. Put the rack onto a roasting tray and dust strawberries with the icing sugar and bake strawberries for 20 minutes. Remember you are trying to roast the strawberries, not stew them - (which is why they are put on the cake rack). Place ricotta, icing sugar, salt and rose water in a food processor and blend until smooth, or whisk by hand. Quenelle (if you're feeling fancy) or dollop the ricotta onto serving places and surround with the roasted strawberries. Scatter the meringues and pistachios liberally on and around the plate, go nuts!
Recipe by Wade Drummond and photo by Jessica Wyld for Genuinely Southern Forests.