Supa-thick yoghurt and berries

Supa-thick yoghurt and berries

By
From
The Sugar Hit!
Serves
2
Photographer
Chris Middleton

Luscious is not a word that I throw around lightly. Cheesecake? Luscious. Crème caramel? Luscious. Yoghurt … not so much. But if there is one way to turn yoghurt and berries into a completely luscious experience, this is it. The yoghurt needs to drain overnight, but it’s no hassle and so worth it for the reward the next morning. Not every decision made the night before pays off in the cold light of morning, but I guarantee this one will not disappoint.

Ingredients

Quantity Ingredient
250g greek-style yoghurt
125g creme fraiche
1 tablespoon caster sugar, or to taste

Berries

Quantity Ingredient
250g strawberries
125g blackberries
125g raspberries
1 teaspoon rosewater
1-2 teaspoons caster sugar, or to taste

Method

  1. The night before, stir together the yoghurt, crème fraîche and sugar. Set a sieve over a bowl and line the sieve with muslin (cheesecloth) or several layers of paper towel. Pour the yoghurt mixture into the lined sieve, cover with plastic wrap and leave in the refrigerator overnight.
  2. The next morning, spread the yoghurt on a plate or dollop into a bowl.
  3. Wash all the berries and halve the strawberries. Toss all of the berries with the rosewater and sugar. (It is best if you can leave them to macerate for a little while – even 10 minutes.) Spoon them over the yoghurt and dig in!
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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