Moulded desserts look flash and are easy to make. The tang of the yoghurt counteracts the sweetness of the meringues so the overall effect is light, creamy and delicious.
Ingredients
300 ml
Cream
300 ml
Plain unsweetened yoghurt
12
Meringues
3 cups
Berries, fresh or frozen
2 tsp
Caster sugar
Directions
Whip the cream to soft peak. In a large bowl, combine the cream, yoghurt and crushed meringues and fold together.
Roughly chop 1 cup of the berries (use frozen or fresh) and swirl into the mixture, then spoon into ½-¾cup capacity cups or moulds and freeze.
Place the remainder of the berries in a small saucepan and cook gently until soft and juicy. Add some sugar if it is too tart and set aside.
Remove the bombes from the freezer 5 minutes before serving time. Dunk each cup into hot water then turn out onto a plate. Spoon the berries over the top and serve.
21/4/2007
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