Harry Eastman’s 'No cooking' Raspberries and Blueberries Creme Brulee

A creamy dessert with a sugary crunch

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

1 vanilla pod, split length ways
3.4 fluid oz whipping cream
2 x 5.3 oz 0% FAGE Total Greek Yogurt
4 tbsps clear honey
4.5 oz blueberries
4.5 oz raspberries
1.76 oz golden caster sugar

Serves 2
INSTRUCTIONS
  1. This recipe is ideal if you are busy and want an impressive, yet light and easy dessert.
  2. Scrape out the vanilla pod into a large mixing bowl with the cream.
  3. With the help of an electric hand whisk, beat the cream and vanilla until firm but not stiff.
  4. Using a large metal spoon, gently fold the FAGE Total Greek yogurt and honey into the mixture.
  5. Divide the raspberries and blueberries out between four shallow and wide ramekins (traditional brulee ramekins are roughly 12cms diameter and oval shaped).
  6. Pour over the cream and yogurt mixture, dividing evenly between the ramekins.
  7. Sprinkle over the sugar.
  8. Brulee the tops under a grill just before serving. If you brulee too far in advance, you will loose that lovely surface sugar crunch.