Vanilla strawberries with ricotta and pistachios recipe
 Coated in vanilla caramel and served with creamy sweet ricotta, these strawberries are a dessert dream come true. 300ml/10fl oz apple juice 2 gelatine leaves 300ml/10fl oz apple juice 2 gelatine leaves 50g/1¾oz caster sugar½ vanilla pod, split lengthways and seeds removed200g/7oz ripe strawberries 15g/½oz unsalted butter 50g/1¾oz caster sugar ½ vanilla pod, split lengthways and seeds removed 200g/7oz ripe strawberries 15g/½oz unsalted butter 100g/3½oz ricotta 50g/1¾oz crème fraîche 1 tbsp icing sugar 100g/3½oz ricotta 50g/1¾oz crème fraîche 1 tbsp icing sugar 1 tbsp chopped unsalted pistachios50g/1¾oz white chocolate, to grate 1 tbsp chopped unsalted pistachios 50g/1¾oz white chocolate, to grate Method To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours.To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir.Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat.To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth.Remove the jelly from the baking tray and cut into small squares.To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate. To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours. To make the apple juice jelly, heat the apple juice in a large saucepan until warmed through. Meanwhile, soak the gelatine leaves in cold water for a couple of minutes. Remove the apple juice from the hob and add the softened gelatine leaves to the warm apple juice. Stir to melt the gelatine and then pour into a lined shallow baking tray and set in the fridge for at least 2 hours. To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir. To make the roast strawberries, in a dry pan over medium heat, add the sugar and scraped vanilla pod and cook, over a medium heat, to a light caramel, don't stir. Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat. Add the strawberries and butter to the pan. Coat the strawberries well in the caramel, then remove from the heat. To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth. To make the ricotta cream, beat the ricotta, crème fraîche and icing sugar together until smooth. Remove the jelly from the baking tray and cut into small squares. Remove the jelly from the baking tray and cut into small squares. To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate. To serve, spread a generous amount of the ricotta into a bowl, top with the strawberries and the caramel juices. Sprinkle over the chopped pistachios, dot with the squares of apple jelly and finish with a grating of white chocolate.