serves 5-6
280g fresh or frozen blackcurrants
85g caster sugar
300ml double cream
125 g low fat Greek style yoghurt
1. Make a coulis with the blackcurrants, by placing them in a pan with the sugar and a splash of water. Gently heat to dissolve the sugar. Simmer for a further 5 minutes after the berries have begun to bleed. Cool and sieve the mixture
2. Lightly whip the double cream to soft peaks. Add the yoghurt in spoonfuls, whipping between each addition.
3. Fold the cooled coulis into the yoghurt and spoon into ramekins. Chill.
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