THE PERFECT yoghurt cream

재료

This dessert is one of my favourites: it's delicious but requires minimal effort. Put 300ml cream in a medium bowl and beat with a whisk or electric mixer until soft peaks form. Stir through 100ml plain natural yoghurt. Transfer to a 750ml capacity deep dish - the cream should be at least 5cm deep - and smooth the surface. Sprinkle with soft brown sugar, covering evenly and completely (this will take about ½ cup of sugar). Refrigerate for 3-4 hours - it will take this long for the active ingredients in the yoghurt to melt the sugar topping. The result is a softly set mixture topped with caramel.

노트

Serve with strawberries or grilled peaches.