serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 300 g frozen raspberries
- ⅓ cup (75 g) caster (superfine) sugar
- 1½ cups (420 g) Greek-style thick natural yoghurt
- 1 cup (250 ml) double (heavy) cream
- 2 tbsp caster (superfine) sugar, extra
- 1 tsp vanilla extract
- extra caster (superfine) sugar, for sprinkling
Chilling time: 5 hours
Instructions
1. Place raspberries and sugar in a saucepan over high heat and simmer for 20 minutes or until the raspberry mixture thickens.
2. Spoon the raspberry mixture into 4 x 1-cup capacity (250 ml) ovenproof dishes. Refrigerate until cold.
3. Whisk together the yoghurt, cream, sugar and vanilla until thick and spoon over the raspberry mixture. Refrigerate until cold. Sprinkle with sugar and caramelise the sugar with a kitchen blow torch until golden.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
