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Ingredients
- 250g fromage frais
- 250g mascarpone
- ¾ cup castor sugar
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 2 x 250g punnets strawberries
- 1 vanilla pod, seeds scraped
Method
Put fromage frais, mascarpone, half a cup of castor sugar, zest of lemon and lime and lime juice in a food processor and blend for a few minutes until combined. Set aside. Place porcelain moulds on a tray and line them with damp muslin. Fill the moulds with the mixture and refrigerate for two to three hours, to allow the excess moisture to drain. Blend one punnet of strawberries in a food processor with remaining sugar, lemon juice and scraped seeds fromvanilla pod. Remove moulds from the fridge, turn out on to plates and remove muslin. Serve with strawberry sauce and strawberries scattered over.
