Weekends are not as relaxing as they used to be… twin boys are always up early and they move so quickly now, you always need to keep an eye on them! The Sundays spending hours in the kitchen for a perfect bake are definitely over. Not that they ever really existed in my kitchen in the first place, but I like to think they did! In the mean time, I’m getting pretty good at whipping up something fast. Or at least in multiple stages. And this recipe fits the bill perfectly! Here’s how to make them:
Place 300 g frozen raspberries in a saucepan with 75 g sugar and simmer for 20 min until the mixture thickens. Divide over 4 ovenproof dishes (I can confirm that whisky glasses are not a valid alternative) and refrigerate until cold. You can easily do this a day ahead. Or if you don’t have time, use raspberry marmelade as an alternative, about 3 tbsp per pot will do.
Now whisk 250 g double cream until it starts to hold its shape (it doesn’t need to be completely stiff). Add 420 g Greek-style thick yoghurt, 2 tbsp sugar and 1 tsp vanilla extract and mix again. Spoon over the raspberry mixture and refrigerate until cold (at least 30 min).
When ready to serve, sprinkle with sugar and caramelise the sugar with a kitchen blow torch until golden. Enjoy!