Strawberry Kebabs

Directions

1. 1
   Remove nearly all the leaves from the rosemary sticks, leaving a few on the end.
2. 2
   Reserve the leaves.
3. 3
   Cut the tops off the strawberries, then thread 6 onto each rosemary stick.
4. 4
   Place the sticks on a wire rack over a tray.
5. 5
   Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil.
6. 6
   Give the pan a jiggle, but don't touch it too much.
7. 7
   The mixture will clear, then bubble and then slowly get darker and darker.
8. 8
   It's ready when it's a golden brown.
9. 9
   Pour caramel over strawberies.
10. 10
    Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less).
11. 11
    Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.
12. 12
    To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.