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Blackberry Burnt Cream

Use any berries for this dish; blackberries are a particular favourite of mine in the autumn. We go picking them early in the morning and then come back for a leisurely breakfast.



  • 1.

    Preheat the grill to a high temperature. Fill 4 x 150 ml (1/4 pint) ramekin dishes with blackberries. Cover blackberries with a layer of the Greek yoghurt and smooth over with top with a flat knife.

  • 2.

    Sprinkle an even layer of caster sugar over each one, completely covering the yoghurt, and lay on a sturdy baking sheet. Place under the hot grill for 30 seconds to 1 minute or until the sugar has just melted and caramelised – alternatively you can use a mini blowtorch for this. Allow the sugar to cool and set for one minute or so before serving.

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Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Blackberry Burnt Cream.


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