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A strawberry dessert with a brulee topping but without the custard. Very easy to make and sweet to eat.
200g washed chopped strawberries
30g caster sugar
250ml double or thickened cream
250ml natural yoghurt
60g Demerara or brown sugar
Extra time:3hours chilling ›
- Spoon the strawberries into four individual ramekin dishes sprinkle each with a little caster sugar to sweeten
- Whip the cream until stiff, fold in the yoghurt and pour over the strawberries then chill for 2 -3 hours.
- Sprinkle the top of each ramekin dish with demerara sugar and grill quickly to caramelise forming a crunchy layer on top. Decorate with a strawberry and serve straight away.
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