Strawberry Kebabs

Photo: flickr user Matito

Ingredients

5 stalks of fresh rosemary

6 strawberries per person

8 tablespoons water

1 cup caster (superfine) sugar, plus 2 tablespoons

250 grams mascarpone cheese

1 couple of glugs limoncello liqueur, chilled

1 lemon, zested

Preparation

Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 on to each rosemary stick. Place the sticks on a wire rack over a tray.

Put the water in a heavy-based pan with the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown.

Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.

To serve, spoon some mascarpone in the centre of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.(c) Jamie Oliver 2002http://www.jamieoliver.com

This is a twist on ordinary strawberries and cream. You can also try any other fruit but the limoncello, mascarpone and strawberries are a great combo.