Strawberries, mascarpone butter and almond thins

Method

1. Wash and hull a punnet of strawberries, then cut into quarters. Whizz half the strawberries in a food processor with a little icing sugar, to taste, until you have a purée.
2. Transfer to a small serving dish and fold in the remaining strawberries. Take the tub of mascarpone and stir in the seeds of the vanilla pod and a little icing sugar, to taste, until loosened.
3. Serve the mascarpone ‘butter’ on almond thins topped with the fresh strawberry jam.