Ingredients
Preparation
- Cut the rusk balls in half and place them cut side up on a baking tray.
- Put them in an oven at 190° C for 10 to 15 minutes until the top is nicely golden brown.
- Meanwhile, mix the orange juice, maple syrup and strawberries. Put this in the fridge to marinate.
- Stir the crème fraiche and mascarpone separately for a moment, then mix gently (if you beat too hard it will become thin).
- Serve the rusks preferably when they are still slightly warm with the strawberries and clotted cream 'on top'. Enjoy!
