Summer fruit pots
4 hours 10 min
Taste the season with this delicious summer dessert perfect for all ages. Use local in-season fruits like strawberries and raspberries for best results. We usually serve these fruit pots in ramekins, however if you want to make a real statement you can use martini glasses!
MollyDawson
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Ingredients
Serves: 6
- 300ml double cream
- 500g Greek yoghurt
- 110g strawberries, sliced
- 110g raspberries, sliced
- 6 tablespoons light brown muscovado sugar
- sprig fresh mint, to decorate
Method
Prep:10min ›
Extra time:4hr chilling ›
Ready in:4hr10min
- In a bowl, whisk the double cream until it becomes light and fluffy. Fold in the Greek yoghurt and set aside.
- Divide the fruit equally into the 6 ramekins. Spoon in a layer of yoghurt cream to the top of the ramekin. Sprinkle a generous amount of muscovado sugar over the top of each ramekin.
- Transfer the fruit pots to the fridge, to chill for at least 4 hours until the muscovado sugar has dissolved. Decorate with a sprig of fresh mint and serve.
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