Ingredients:
284 ml double cream
75 g soft brown sugar
450 g fresh strawberries, washed and stalks removed
8 fresh mint sprigs ( for garnish)
Directions:
THE BUTTERSCOTCH SAUCE: place the double cream and sugar in a saucepan and bring gently to the boil, over a moderate heat. Stir continuously until the sugar begins to caramelise and the mixture turns light brown. Remove from the heat and put to one side.
THE STRAWBERRIES: heat another empty saucepan until very hot. Carefully place in the strawberries, cover with the lid and shake on the heat for approximately 3-4 minutes. Transfer the warmed strawberries to individual serving dishes and pour over the butterscotch sauce.
GARNISH: garnish with fresh mint sprigs and serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.