Try combining 2 bananas, peeled and mashed with 200ml natural Greek style yogurt and around two-thirds of a 170g pack of raspberries. Divide the mixture between 4 ramekins (or 4 small dessert dishes) and top with the rest of the berries. In a clean saucepan, gently heat 100g caster sugar. Resist the temptation to mix the sugar with a spoon – instead, gently swirl the pan so the sugar heats evenly. After a few minutes, the edges of the sugar will begin to caramelise. The sugar will melt and become a caramel colour. Pour the hot sugar over the brûlées and leave to set for about 5 minutes. Serve for a deliciously tempting treat.
Great with Sainsbury’s Muscat de St Jean de Minervois – a lusciously sweet dessert wine full of honeyed fruit favours
You will need
Bananas
Natural greek style yogurt
Raspberries
Caster sugar
Muscat de St Jean de Minervois
Muscat de St Jean de Minervois
No comments:
Post a Comment