In this sumptuous dessert, Michelin Star Chef Francis Mallmann caramelizes sugar, butter and strawberries over an open fire, then spoons the molten stew over a dollop of ricotta topped with fresh mint.
Roasted Strawberries with Ricotta and Mint
- 2 pints 450 g ripe strawberries
- ½ cup 113 g sugar
- 4 tablespoons cold unsalted butter cut into 6 pieces
- 1½ cups 300 g chilled ricotta cheese
- 1 handful fresh mint leaves
- Prepare a fire for medium-low heat and set a grate over it.
- Hull the berries and place in a bowl. If they are large, cut them in half lengthwise. Add the sugar and gently toss the berries to thoroughly coat.
- Pour the berries into a 9- or 10-inch (23 or 25 cm) cast-iron skillet and dot with the butter. Set the pan on the grate (or on the stovetop over medium heat) and cook until the sugar melts and the berries begin to caramelize, 3 to 4 minutes. Stir occasionally as the butter melts into the caramelized sugar and berries and forms a sauce.
- Remove the pan from the heat and strain the sauce into a bowl, leaving the berries in the warm skillet. Return the pan to the heat to brown the berries for a minute or so.
- Spoon the ricotta onto a serving dish and top with the roasted berries. Shower with the mint and serve the warm sauce on the side.