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.
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Preheat a water bath to 72°C
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
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
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
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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