Ingredients:200g can Black Cherries
229ml carton Double Cream
250g carton Greek Yoghurt
50g/2oz Caster Sugar
1 teaspoon Vanilla Essence
ToppingShamrock Brown Sugar
- Drain the fruit and spoon equally into 6 ramekin dishes. Leave aside.
- Put cream into a bowl and beat until soft peaks form. Fold in the yoghurt with the sugar and vanilla essence. Spoon on top of cherries, level the top and chill for a few hours or overnight.
- When ready to serve, sprinkle top of each ramekin with an even layer of brown sugar and caramelise under a hot grill or with a small blow torch.
- Serve immediately.
Great with most tinned fruit or fresh fruit in season.
Best made the night before and chilled overnight in fridge.
Caster sugar may replace Brown sugar in topping!