6 small strawberries (750g), hulled
1 and 1/2 cups mascarpone cheese (270g)
3/4 cup water (180ml)
6 medium-sized ice cream balls of lemon flavor (450g)
1/2 cup chopped almonds (50g)
6 small strawberries (750g), hulled
1 and 1/2 cups mascarpone cheese (270g)
3/4 cup water (180ml)
6 medium-sized ice cream balls of lemon flavor (450g)
1/2 cup chopped almonds (50g)
Using a small sharp knife, cut the top off each strawberry and remove the seeds. Reserve
In a large saucepan, mix together the mascarpone cheese and water
Bring to a boil over high heat, stirring constantly, until the mascarpone is fully dissolved (about 5 minutes)
Add in the strawberries and pour in the syrup
Cover, reduce heat to medium-low, and cook for about 15 minutes or until the strawberries are tender
Let cool
Distribute the strawberry mixture with the syrup among six serving dishes
Top each with a ball of ice cream, sprinkle with almonds, and serve immediately
430 calories per serving
