Posted in Freshly Picked
There are few duos more iconic than the classic pairing of strawberries and chocolate. But only Simon could've imagined that fennel and pink peppercorns would be the perfect finishing touches of flavour on this beauty!
Prep:
20 mins 
bake:
15 mins 
Easy Peasy 
Preheat your oven to 180C.
Remove tops from the strawberries and place in a baking tray, cut side down. Bake in the oven for 10–15 minutes or until plump. Warm the oat milk in a saucepan over low heat until it begins to simmer. Pour it into a bowl over the chopped chocolate and stir. The liquid's residual heat will melt the chocolate. Add a pinch of salt.
Blitz the silken tofu with the chocolate until it all comes together. Pour into a bowl and set aside to set at room temperature for half an hour. Place a spoonful of ganache on a serving plate. Top with roasted strawberries, slices of fresh strawberry for a pop of colour and freshness, fennel and a sprinkle of ground pink peppercorns. Tip: If you want to take this dish to the next level, sprinkle raw sugar over the ganache, and use a kitchen blowtorch to caramelise the sugar and form a brûlée!
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