Strawberry Sundae with Honey and Basil

Recently our own Moreton Bay Region Industry and Tourism organised the region’s first Local Tastes event. It celebrated everything produced locally from seafood, wine, craft beers, preserves to our very own frozen berry range. We were delighted that Moreton Bay’s own Georgia Barnes (runner-up of Masterchef 2015) demonstrated how to use our locally grown frozen strawberries in this flavoursome dessert.

Recipe by Georgia Barnes / Serves 4

Ingredients

500g My Berries Frozen Strawberries
500g Maleny Dairies Natural Yoghurt, frozen
4 tbs Ugly Duck Preserves Strawberry and Rhubarb Jam

To Serve

250g Fresh Strawberries, sliced
2 tbs Bee One Third Honey
1 tbs Vanilla Bean Paste
Pinch salt Flakes
4 tbs Maleny Dairies Pure Cream
Sweet Basil, Opal Purple Basil leaves
Sweet Basil, Opal Purple Basil leaves
Editable Flowers

Method

Place frozen strawberries and frozen yoghurt into a food processor. Add jam. Blend on full speed until creamy and well combined.

Using a spatula, transfer a a container and place in the freezer for 15 minutes to firm slightly.

Meanwhile, mix strawberries, honey, vanilla bean pastean salt together in a bowl. Allow to macerate until a syrup has formed.

Using an ice cream scoop that’s been placed in hot water, spoon scoops of strawberry ice cream into a serving cup or ice cream cone. Top with macerated strawberries, cream, basil and edible flowers. 

Add paper straws and spoons and serve immediately! Yum yum!