Vanilla baked yoghurt with clementines
Vanilla Baked Yoghurt with Clementines and Dried Cherries
Vanilla Baked Yoghurt
150ml Greek Yoghurt
125ml double cream
125ml condensed milk
1 vanilla pod or 1 teaspoon vanilla paste
Set oven to 150oc.
Split and scrape the seeds of the vanilla or vanilla paste into a bowl and whisk in the yoghurt, double cream and condensed milk.
Pour mixture into 4 ramekins and place in a roasting tray.
Pour boiling water half way up the roasting tin and bake the yoghurts for 15 minutes. Cool and chill before serving ( also good at room temperature)
Clementine and dried cherries
2 Clementines
50g dried cherries
100ml white wine or prosecco
25g castor sugar
Pinch cinnamon
Zest the clementines and place in a pan with the sugar, dried cherries, wine and cinnamon. Simmer for about 20 minutes or until the liquid is syrupy.
Peel and segment the clementines. Cut in half.
When the cherry mixture is cool add to clementines .
Spoon over the top of the yoghurts and serve.
