Strawberry & Manuka Recipe

Prepare strawberries

Wash, hull and quarter the strawberries. Reserve a few small halves for garnish if desired.

In a medium nonstick skillet over medium heat, add 3 tbs granulated sugar and 2 tbs water. Stir gently until the sugar dissolves and begins to simmer, about 2–3 minutes.

Allow the syrup to bubble without stirring vigorously until it turns a light amber color, 3–4 minutes more — watch closely to prevent burning.

Remove the pan from heat and carefully whisk in 1 tbs unsalted butter until incorporated, then slowly whisk in 2 tbs heavy cream to form a smooth caramel. Return briefly to low heat if needed to combine (about 30 seconds).

Stir in 1 tsp fine sea salt. Add the quartered strawberries to the warm caramel and toss gently to coat. Cook 1 minute to warm the fruit and concentrate flavors, then remove from heat and let cool slightly.

In a small bowl, whisk together 3 tbs Manuka honey, 1 tsp fresh lemon juice and 1 tbs hot water until the honey thins into a pourable syrup. Taste and adjust: if too sweet, add an extra 1/4 tsp lemon juice; if too thick, add a few drops of warm water.

Set aside at room temperature. The lemon keeps the honey bright and slightly acidic to balance the caramel and strawberries.

In a small saucepan or bowl, combine 2 tbs white balsamic vinegar, 2 tbs fresh orange juice, 1 tbs light honey or agave, 1/2 tsp grated fresh ginger, 1/4 tsp red chili flakes and 1/8 tsp fine sea salt.

Warm gently over the lowest heat just to dissolve the honey (or whisk by hand). Taste and adjust: more vinegar for tang, more honey for sweetness, or a pinch more chili flakes for heat. Strain if you want a smooth drizzle without ginger bits.

Cool to room temperature. This spicy citrus drizzle (the Sammy Piquant 'Jetsetter' element) should be pourable — about the consistency of light syrup.

Spread 2–3 tbs of the softened mascarpone or ricotta in the center of each serving plate (use shallow bowls if serving as a plated dessert).

Spoon the warm strawberry caramel mixture over the cheese, dividing evenly between 4 servings (about 1/4 cup strawberry caramel per serving). Arrange reserved strawberry halves decoratively on top.

Drizzle each portion with about 3/4 tbs of the Manuka honey reduction (roughly 2.25 tbs divided across 4 plates) to add floral sweetness and Manuka character.

Finish by drizzling 1/2 to 1 tbs of the Sammy Piquant 'Jetsetter' spicy citrus shrub over each portion for brightness and gentle heat. Use less if you prefer mild spice.

Scatter toasted almond slices over each plate, add 2 microgreens or a small mint sprig per portion, and finish with a pinch of flaky sea salt and a light crack of black pepper to heighten flavors.

Serve immediately while the strawberry caramel is still slightly warm so the honey and shrub mingle with the cream. If preparing ahead, keep components separate and assemble just before serving.