Ingredients

Serves 4-6

Strawberries
16 even sized strawberries
65g sugar
50ml irish whiskey
100ml strawberry coulis
100ml Barambah organic yoghurt
1 recipe chocolate soil (see below)
1 recipe mint syrup, optional (see below)

Chocolate soil
250g sugar
250g almond flour (very finely ground blanched almonds)
150g plain flour
100g cocoa
5g salt
125g butter, melted

Mint syrup
1 ltr simple syrup
2 leaves gelatine, soaked in cold water
2 bunches mint, leaves picked
2 bunches English spinach

Method

Strawberries
Boil sugar & whiskey to make a light caramel. Add coulis and cook till caramel is
deep red. Add strawberries & toss in caramel.
Heat in oven till just warm, basting frequently with the whiskey & strawberry
coulis.
Serve just enough coulis to cling to the berries. Accompany strawberries with
chocolate soil, mint syrup and a spoonful of yoghurt.

Chocolate soil
Preheat the oven to 150°C
Whisk the dry ingredients together. Stir in melted butter untill the mixture looks
mealy.
Bake on baking paper for 15 mins. Allow to cool then store in an airtight
container.

Mint syrup
Bring syrup to the boil, remove from heat and add gelatine leaves. Swirl to
dissolve. Allow to cool.
Plunge mint and spinach into rapidly boiling water for 10 seconds only, then
immediately refresh in iced water. Once cool, drain well then squeeze out all
water.
Blend in liquidizer with cooled syrup, pass through a fine sieve and chill well.