Roast strawberry ice cream with coconut macaroons & balsamic strawberry coulis
Ingredients
- 500g strawberries
- icing sugar
to make the strawberry coulis
- 1/2 cup caster sugar
- 1/2 cup water
- 300g strawberries
- 3 tsp balsamic glaze
- 2L Bulla Real Dairy Vanilla, softened
- 200g coconut macaroons
to serve
- 200g coconut macaroons
- toasted shaved coconut
Cooking Directions
- Preheat oven to 120°C (100°C fan-forced).
- Chop 2/3 of the strawberries and thinly slice the remaining 1/3. Spread strawberries on a tray, sprinkle lightly with a little icing sugar. Roast for approx. 30-45 mins. Cool.
- For the coulis, combine sugar and water in a saucepan. Bring to the boil and reduce slightly. Cool, then add strawberries and puree, strain. Stir in balsamic glaze and chill until required.
- Stir in approx. 1/4 cup coulis. Pour into a deep container, cover and freeze.
- Scoop the Bulla Real Dairy Vanilla into serving dishes, layering with additional coconut macaroons, roast strawberry slices, coconut and drizzle with remaining coulis.
- Stir in approx. 1/4 cup coulis. Pour into a deep container, cover and freeze.