While we are big fans of using wine in our cooking, there's a bottle of whiskey kicking around for these such indulgences...

Ingredients

Serves 4 Irish whiskey roasted strawberries 65g caster sugar 100ml strawberry coulis 50ml Irish malt whiskey 16 very large even sized strawberries 1 recipe yoghurt foam (recipe below) 1 recipe pistachio sculpture (recipe below) 1 punnet baby coriander, to garnish, optional Yoghurt Foam 1g gelatine leaves 85ml cream 65g sugar 345g yoghurt Pistachio Sculpture 150g sugar 50g pistachio nuts, blanched, peeled and coarsely chopped 2 tbs freeze dried strawberries, crushed to coarse crumb

Method

Irish whiskey roasted strawberries Cook sugar to a caramel. Add coulis and whiskey and cook till sauce is deep red. Add strawberries & toss in caramel. Heat in oven till just warm, basting frequently with the whiskey and strawberry coulis. Serve just enough coulis to cling to the berries. Accompany with a generous ‘plume’ of the yoghurt foam, the pistachio sculpture and the baby coriander if using. Yoghurt Foam Soften gelatine in cold water. Meanwhile combine cream and sugar and heat to dissolve sugar. Remove from heat and add gelatine. Once the gelatine has dissolved, add yoghurt and pass through a fine sieve. Place in a soda siphon and charge with 2-3 gas canisters. Chill well before serving. Pistachio Sculpture Cook sugar in a non stick pan to a rich caramel then pour onto non stick paper to form a long thin ‘baton’ scatter on the pistachio nuts and the strawberry crumbs. Recipe provided by: