Raspberry ripple yogurt
This recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London) can be prepared the evening before; top with nuts before serving.
- Prepare15 mins
- Total time15 mins
- 150g pack raspberries
- 2 tbsp icing sugar
- ¼ tsp rose water
- 1 unwaxed lemon, zest of all, juice of 1/2
- 500g Greek strained yogurt
- 200ml soured cream
- 40g pistachios, toasted and roughly chopped
- 40g roasted salted almonds
- Few dried rose petals (optional)
In a small food processor, whizz 100g raspberries, the icing sugar, rose water, lemon zest and juice into a purée; set aside. Mix the yogurt with the soured cream and remaining raspberries.
Put 1 tbsp raspberry purée in the bottom of 4 glasses, top with some of the yogurt mixture and repeat the layers. Chill until ready to serve. Sprinkle with the nuts and rose petals, if using, just before serving.
Typical values per serving when made using specific products in recipe