STRAWBERRY POTS RECIPES

Steps:

• Preheat oven to 275 degrees. In the container of a blender, combine strawberries, sugar and egg yolks. Process until pureed.
• Bring a kettle of water to a boil. Pass strawberry mixture through a fine sieve into a bowl. Add 1 cup cream and Cointreau. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
• Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, pour 1 or 2 tablespoons of cream on top of each custard, so that each time a spoonful is eaten, cream fills the hole.

Steps:

• Line 4 x 150ml ramekin dishes with cling film. Beat the mascarpone until soft and creamy, then mix in the vanilla extract, orange zest and icing sugar to taste. Fold in 50g/2oz of the almonds.
• In the prepared ramekins, carefully layer up the cheese mixture with the nectarines and strawberries. Level the tops and chill for at least 1hr.
• To make the sauce, put the chocolate, cream and butter in a small pan and stir over a low heat until melted. Don’t leave the pan as the chocolate will turn grainy if it gets too hot. Once melted, stir in 2 tbsp of hot (not boiling) water.
• To serve, run round the ramekins with a sharp knife then unmould onto plates. Top with remaining almonds and drizzle with warm chocolate sauce.