Grillitud maasikad Pimm'si ja vanillijäätisega / Grilled Strawberries with Pimm's and Vanilla Ice Cream

Nagu Jamie oma kokaraamatus kirjutab on tegu suvise magustoiduga, mille teevad oivaliseks krõbe küpsis, külm vanillijäätis ja kuumad maasikad. Vunki lisavad ka ingver ja kurikuulus gin'nil põhinev Inglise suvejook Pimm's.
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As Jamie writes, this is a summertime dessert with a great combination of crunchy from the biscuits, cold from the vanilla ice cream and hot from the strawberries. The ginger and famous British summerdrink Pimm’s give an extra twist.

Kui ingverisiirupi poes ei leidu siis peaks seda saama ise teha, keetes kooritud ingverit suhkru ja veega. Leidsin siit ka juhise.

Retsept on pärit raamatust ,,Jamie kodus".

Vaja läheb (neljale):

500 g maasikaid
paar juppi suhkrustatud ingverit siirupis
3 spl ingverisiirupit
1 vanillikaun
paar sortsu Pimm'si (umbes 1/2 dl)
8 liivaküpsist
vanillijäätist
paar värske mündi oksakest

Aja grillahi hästi kuumaks (220-250 C). Pese ja puhasta maasikad, lõika rootsupoolsed otsad ühetasaseks ja pane maasikad kaussi. Kalla peale ingverisiirup, kraabi hulka ka vanilliseemned, lisa Pimm's ja hakitud ingveritükid. Sega hästi läbi, seejärel lao maasikad, ühtlaseks lõigatud pool all, sobiva suurusega ahjuvormi. Kalla kausist peale kogu mahl koos ingveritükkidega. Pane vanillikaun maasikate peale ning pista 3-5 minutiks eelkuumutatud grillrežiimil ahju, kuni roog hakkab mullitama ja näeb ahvatlev välja.

Mässi küpsised köögiräti sisse või pane kilekotti ja seo sellele sõlm peale. Tambi tainarulliga. Kui maasikad on pehmeks küpsenud ja kuumad, jaga need nelja kausikesse. Kraabi vormi põhjast selle külge kleepunud jäägid lahti ja sega ettevaatlikult läbi.

Kalla kõik mõnusad mahlad maasikatele ja tõsta igasse kaussi sorts veidi sulanud vanillijäätist. Puista peale küpsisepuru ja kaunista paari mündilehega.



If you can't find stem ginger in syrup from your local supermarket then making you own should be a piece of cake. I found some instructions here.

The recipe is from Jamie Oliver's cookbook "Jamie at Home" but it's also up on the internet.

You'll need (for four):
500g strawberries, washed
a couple of pieces of stem ginger in syrup, chopped
3 tablespoons of the ginger syrup from the jar
1 vanilla pod, split lengthways and seeds scraped out
a couple of splashes of Pimm’s (about 1/2 dl)
8 butter shortbread biscuits
vanilla ice cream
a few sprigs of fresh mint

Preheat your oven to high (220-250 C) on the grilling regime. Hull the strawberries with a knife, cutting off a bit of the flesh too so you get a flat base and place them in a bowl.

Mix in the stem ginger syrup, vanilla seeds, Pimm’s and the stem ginger chunks. Toss together, then place the strawberries on their flat bottoms in a snug-fitting shallow ovenproof dish, tips pointing up in the air. Pour over the juices and stem ginger pieces from the bowl. Place the vanilla pod on top and pop under a heated grill for 3 to 5 minutes until bubbling and delicious-looking.

Wrap the shortbread in a tea towel or put it in a plastic bag and tie a knot in the end. Smash it with a rolling pin until you have quite fine crumbs.
When the strawberries have softened and are hot all the way through, divide them between four bowls. Scrape up all the sticky bits on the bottom of the dish and carefully stir.

Pour the delicious juices over the strawberries and top with a dollop of soft vanilla ice cream. Sprinkle with the smashed shortbread and place a few mint leaves on top.