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Caramelised yoghurt with torched berries

Caramelised yoghurt with torched berries

  • Dessert
  • medium
  • 6
  • 60 minutes, plus 12 hours in a water bath

PT1H

PT12H

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

Ingredients

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Caramelised yoghurt with torched berries

 
 

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