Quick & Easy

Tarragon strawberries with rosemary yoghurt

Tarragon strawberries with rosemary yogurt — Photography by Ian Wallace. Styling by Louise Pickford.

Serves 4

Cook

10M

Women's Weekly Food

Ingredients

1 tablespoon coarsely chopped fresh rosemary

1/2 vanilla bean, split lengthways

2/3 cup (160ml) cream

1 cup (280g) greek-style plain yoghurt

1/4 cup lightly packed fresh tarragon leaves

2 tablespoon caster sugar

500 gram strawberries, halved

Method

1.Combine rosemary, vanilla bean and cream in a small saucepan.

2.Bring to a simmer; simmer, uncovered, 10 minutes. Remove from heat; strain cream into a bowl. Cool.

3.Combine yoghurt and cream mixture in a small bowl. Cover; refrigerate until ready to serve.

4.Put tarragon leaves on a clean chopping board in a small pile; sprinkle over sugar. Coarsely chop leaves and sugar.

5.Divide strawberries between 4 serving bowls; sprinkle with tarragon sugar. Serve strawberries with rosemary yoghurt.

Not suitable to freeze.
Note

Women's Weekly Food