Servings:

6

Level of difficulty:

Easy

Ingredients

500g raspberries, frozen
granulated sugar, to taste
750g double cream
250g Greek yoghurt
250g Demerara sugar

Method

1. On the day before needed, take the raspberries out of the freezer and place in the bottom of a large serving bowl.
2. Sprinkle with the granulated sugar to cover the berries.
3. Cover the bowl with cling-film and leave somewhere cool to defrost overnight.
4. About an hour before the meal, take the bowl out of the fridge and remove the cling-film.
5. In another bowl whisk the double cream until it just begins to peak.
6. Fold in the Greek yoghut to the cream. It ought to go a little bit stiffer.
7. Pour the mix over the raspberries and roughly level it.
8. Sprinkle the surface with enough Demerara sugar to cover it - any lumps add to the interest.
9. Using a cook's blow torch caramelise the sugar until bubbling and golden.
10. Return to fridge until ready to serve.
11. Enjoy!