Red Lentil, Pumpkin and Lime Pickle Soup - Chef Recipe by Ross Dobson
A few tablespoons of chopped lime pickle stirred through a soup really make it dance with zesty flav...
450 g fresh strawberries, washed
220 g cream cheese, softened to room temperature
4 Tbs honey, or alternately,
4 Tbs powdered sugar
1 tsp vanilla extract
Optional: mini chocolate chips, to decorate
On a cutting board, slice the stem off the strawberry.
Cut the bottom as level as possible as it will be used for the base.
Cut the top third of the strawberry to make the hat.
In a mixing bowl, beat cream cheese, honey or powdered sugar, and vanilla. Mixture will be thick so it's best that the cream cheese really is at room temperature.
Place creamed mixture inside a zip bag (or a piping bag) and snip one corner off. Make this first cut a bit larger since you are filling in the faces first.
Top strawberry base with cream mixture, top with the strawberry hats, and squeeze additional mixture on top of the hat.
Next, snip the opposite corner or the bag (or change your piping tip) and make a smaller opening. Use this end to decorate Santa's jacket buttons.
If you want, use mini chocolate chips or chocolate sprinkles to decorate Santa's eyes.
Serve immediately or store in the refrigerator up to 3 days.