Caramelised yoghurt with torched berries
Item 1 of 1
- medium
- 6
- 60 minutes
Ollie Moore adds a caramel depth to plain natural yoghurt by slowly cooking it in a water bath, which results in a thickened texture and a flavour similar to butterscotch. Served simply with a few burnished berries, it makes a simple yet healthy dessert, or perhaps a delicious alternative at breakfast.
First published in 2016
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Ingredients
Metric
Imperial
Caramelised yoghurt
- 500g of natural yoghurt
Berries
- 100g of raspberries
- 100g of blueberries
To serve
- 100g of natural yoghurt
- mint cress, to garnish
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Muslin cloth
- Blowtorch
Method
1
Preheat a water bath to 72°C
2
Place the yoghurt in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 12 hours, or until the yoghurt is thickened and a caramel-brown colour. Remove the bag and cool in a bowl of iced water
- 500g of natural yoghurt
3
Line a sieve or colander with a muslin cloth and place over a bowl. Pour in the cooked yoghurt and allow to strain for up to an hour until it resembles a thick brown cottage cheese
4
Just before serving, whisk in just as much of the fresh natural yoghurt as needed to create a smooth texture with a light caramel colour. Divide between serving dishes
- 100g of natural yoghurt
5
Lightly scorch the berries using a blowtorch (or under a hot grill) and serve immediately with the yoghurt and a sprig of mint cress to garnish
- 100g of raspberries
- 100g of blueberries
- mint cress, to garnish
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