This Caramelised Yoghurt Cream will be a great addition to your dessert repertoire. It contains just four ingredients; luxuriously thick yoghurt which has been strained, lightly whipped cream, folded through the yoghurt, vanilla extract and brown sugar sprinkled on top. The sugar melts into a caramelised topping and slowly dissolves into the yoghurt and cream mixture. Creamy, tangy and sweet, this simple dessert is a crowd pleaser!
200ml(¾ cup + 1 tbsp) heavy whipping/thickened creamSee Note 2
100g(½ cup) light brown sugarSee Note 3
2teaspoonvanilla extract
berries and toasted flaked almonds - to serve, optional
Instructions
Line a fine-meshed sieve with dampened cheesecloth. Place the sieve over a medium-sized bowl.Turn the yoghurt into the cheesecloth. Fold over the edges of the cheesecloth to cover the yoghurt.Place the bowl, sieve and yoghurt into the refrigerator and strain for 6 hours
Turn the strained yoghurt into a medium-sized bowl.Using hand-held electric beaters or a whisk, whip the cream to soft peaks.
Using a large rubber spatula or spoon, gently fold ⅓ of the cream through the yoghurt to slacken it a little. This makes it easier to fold in the remaining cream.Fold through another ⅓ of the cream, and then the final ⅓ along with the vanilla.
Place the combined cream and yoghurt into a wide, shallow serving bowl.Smooth the top as evenly as possible and sprinkle generously with light brown sugar, covering the yoghurt and cream mixture as much as possible. You may need to add a little more sugar, depending on the width of your bowl.
Place the bowl in the refrigerator.The sugar will take about 2 hours to completely melt.
Serve the Caramelised Yoghurt Cream with berries. You can also add some toasted flaked almonds for texture.
Notes
Yoghurt: full-fat yoghurt will give a creamier, more luxurious feeling to the dessert.
Cream: thickened cream is also known as whipping cream and contains 35% milk fat. Ensure you do not over whip the cream - if it is too stiff, it will be difficult to fold into the yoghurt.
Serving bowl: a wide, shallow bowl will give the greatest surface area and therefore more caramelised sugar. Depending on the size of your bowl, you may need a little extra sugar.
Make-ahead: you can combine the strained yoghurt and whipped cream a day ahead of serving and sprinkle the brown sugar over the top 2 - 3 hours before serving.
Storage: the Yoghurt Cream can be kept in the fridge for up to 24 hours. If the dessert has been at room temperature for 2 hours, it should be discarded. This recipe is not suitable for freezing as the texture will be altered.