About this recipe:This is an easy peasy dessert to prepare and is simply delicious. It isn't your typical brulee - it is almost like a fool, but the top has that crunchy, caramelised effect. It's best made with local strawberries when in season.
200g (8 oz) washed chopped strawberries
25g (1 oz) caster sugar
300ml (1/2 pint) double cream
300ml (1/2 pint) natural yoghurt
50g (2 oz) demerara sugar
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Method Prep:25min › Extra time:2hr chilling › Ready in:2hr25min
Spoon the strawberries into four individual ramekin dishes sprinkle each with a little sugar to sweeten.
Whip the cream until stiff, fold in the yoghurt and spoon over the strawberries.
Chill for 2 to 3 hours. Sprinkle the top of each ramekin with demerara sugar and grill quickly to caramelise, forming a crunchy layer on top. Decorate each with a strawberry and serve straight away.