| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Sugar |
| 5 |
tb |
Water |
| 1 |
lb |
Raspberries |
| 1/2 |
pt |
Double cream |
| 1/2 |
pt |
Greek yoghurt |
| 2 |
oz |
Vanilla sugar |
|
|
Mint leaves |
INSTRUCTIONS
Put the 6oz of sugar with the water in a saucepan. Dissolve the sugar
slowly, then bring to the boil. The syrup will start to thicken just before
it begins to brown. You must watch it now as it turns and burns very
quickly. When a rich caramel colour, pour onto an oiled baking sheet and
leave to set.
In the meantime, whip up the cream until it begins to hold its shape and
stir into the yoghurt. Add the sugar to taste. Put your raspberries into
the serving dish and pour over the cream mixture.
Crack the caramel on the baking sheet gently, trying to keep the pieces
large. Then arrange or simply sprinkle the caramel over the top. Pop a few
mint leaves amongst the caramel to finish it off.
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