By milofish1214 8:47 AM
1 vanilla pod 500 g blackberries 100 g caster sugar 1 lemon 330 ml double cream 200 ml fat-free Greek yoghurt Method
- Halve, the vanilla pod and scrape out the seeds, then place in a large pan along with 350g of the berries, the sugar and lemon juice. Bring to the boil over a medium heat.
- Simmer for 3 to 4 minutes, or until syrupy and the berries are soft but holding their shape. Set aside to cool.
- In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the syrup.
- Layer the rest of the syrup and cream in dessert glasses, garnish with syrup and fresh berries.
Related Posts:
Quick chicken curryKeep curry leaves handy for casual entertaining ideas, like this quick chicken curry. 2 tablespoons sunflower oil 500g skinless chicken thigh fillets, cut into 3cm pieces 1 onion, chopped 2 garlic cl… Read More- Baked lemon meringue pieReduce the stress on the big night with this delicious make-ahead lemon meringue pie. 1 3/4 cups plain flour 1/2 cup almond meal (ground almonds) 1/3 cup icing sugar mixture 175g butter, chilled, cho… Read More
- TiramisuA liqueur __dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser. 2 cups strong black coffee 1/2 cup marsala (see note) 3 eggs, separated 1/3 cup caste… Read More
- Coconut satay chicken noodle bowlYou'll go nuts for this spicy chicken breast Asian power bowl. With a little coconut and noodles to keep things fresh, it'll fast become a weeknight favourite. 450g fresh hokkien noodles 1 lemongrass stalk (wh… Read More
- Gluten-free schnitzel with sprout saladGluten-free and good for you? Yes, with sprouts, vegetables and fresh herbs, this is a new way to enjoy schnitzel – and quick to cook, too. 4 gluten-free chicken schnitzel (see notes) 2 Lebanese cucumbers, see… Read More
0 comments:
Post a Comment