Strawberry Brulee

200g (8oz) washed chopped strawberries

25g (1oz) caster sugar

250ml(1/2 pt) Fresh dairy double cream

250ml(1/2 pt) Natural yogurt

50g (2oz) Demerara sugar


Method

* Spoon the strawberries into four individual ramekin dishes sprinkle each with a little sugar to sweeten

* Whip the cream until stiff, fold in the yogurt and pour over the strawberries.

* Chill for 2 -3 hours. Sprinkle the top of each ramekin dish with demerara sugar and grill quickly to caramelise forming a crunchy layer on top. Decorate with a strawberry and serve straight away.


Serves 4