My gorgeous friend Karen used to serve this wonderful dessert when we lived in Wimbledon. For some reason I had completely forgotten about it until I was trying to think of something quick and healthy that my daughter Kat, the health conscious rower, would eat. A dessert which was slightly more exciting than a plain fruit salad. It really is almost like a parfait you would serve for breakfast but somehow bruleeing (is that a real word?) a little brown sugar over the top of some greek yogurt elevates this simple dish into something quite delicious. I had some mascarpone, leftover from making tiramisu, so mixed that with my greek yogurt; creme fraiche would be fine too. Actually now I think about it I suspect the reason I have not made this dessert in years is that when we first came here greek yogurt was impossible to find; a situation which has now, thank goodness, been remedied.
The little glass dish is from Chobani. It is so, cute so obviously the greek yogurt comes from them too!
- Mix of fruit, I used strawberries, pineapple and blueberries
- Greek yogurt, or a mix of greek yogurt and creme fraiche
- Brown sugar
- Cut fruit and place in either one large shallow heatproof dish or individual ones, fill almost to the top.
- Spread the greek yogurt or creme fraiche and greek yogurt mixture over the fruit.
- Sprinkle a thin layer of brown sugar over the top of the yogurt.
- (At this stage you could just leave the sugar and chill in the fridge for an hour or so, this I think is called Barbados Cream and is equally delicious)
- If you have a kitchen blow torch, and quite frankly why wouldn't you, brûlée the sugar until bubbling. Alternative place under a preheated broiler (Grill in the UK) and brûlée the sugar until bubbling