FRESH STRAWBERRY COMPOTE WITH RICOTTA

 

 

PREPARATION

 

  1. Place the hulled strawberries in a small saucepan with the orange juice and honey.
  2. Cook the strawberries gently on a medium heat until they begin to soften and release their juices.
  3. In a small bowl mix together the cornflour and a little of the strawberry juices. Ensure there are no lumps.
  4. Mix the the cornflour into the strawberries to thicken the juice then reduce until a jammy consistency, ensuring the strawberries retain some of their shape.

 

  1. Spread the ricotta over a slice of toasted sourdough, then top with the cooled strawberry compote.
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