Caramelised Yoghurt Cream With Summer Berries

Try this mouthwateringly delicious adaptation to your morning yoghurt. Make it late on Christmas eve so it’s ready for the morning, it takes no time at all.

Yes, there is sugar, yes there is cream but hey it’s Christmas and if you have eaten plain yoghurt all year – you deserve a treat. Just concentrate on the wonderful goodness of the summer berries that go with it.

You could serve it later in the day if you don’t need the sugar hit at breakfast. The caramelised yoghurt is at its peak when the brown sugar has melted but the demerara sugar on top is still crunchy.

Serves 4 - 6

Ingredients

• 375 ml plain unsweetened Greek style yoghurt

• 200 ml cream

• ½ cup soft brown sugar

• ¼ cup demerara sugar

• 1 punnet each of raspberries, blueberries, and strawberries

• Brazil nuts or almonds thinly sliced.

Method

Drain yoghurt in a large sieve lined with a couple of paper towels for 30 minutes. Carefully peel the yoghurt off paper, scraping it into a bowl.

Whip the cream until stiff, then fold into bowl of yoghurt. Transfer to a shallow dish. Sprinkle with brown sugar, then sprinkle with demerara sugar.

There should be a nice thick coating of sugar on top but don’t overdo it.

Cover yoghurt cream with plastic wrap and refrigerate for 8 – 12 hours.

One hour before serving put raspberries and blueberries in a bowl. Hull the strawberries, slice and add to the bowl. Stir gently and refrigerate.

Divide berries between glasses then top with yoghurt cream. Scatter with sliced Brazil or almonds