Creamy puddings are my weakness. From crème brûlée to panna cotta, hand me a spoon and I won’t be able to stop. This easy creamy baked yoghurt pairs perfectly with any kind of fruit, but is particularly delicious with berry compote. It’s perfect for making ahead, and keeps for about three days in the fridge, although they never last that long in our house. I try to stay as seasonal as possible and only buy berries in the summer months, but for this is I used frozen berries, which I find work very well for compote
Baked Yogurt with Berry Compote
For the baked yoghurt:
200g of condensed milk
230g of double cream
300g of Greek yoghurt
For the berry compôte:
300g mixed berries
1 tbsp honey (more if you like it a little sweeter)
Mint to serve (optional)
Preheat the oven to 190C and boil the kettle. To make the baked yoghurt, mix the condensed milk, cream and yoghurt in a bowl. Place 6 ramekins in a tray to make a bain marie. Evenly fill the ramekins with the yoghurt mixture, then fill the tray with hot water from the kettle so that it reaches a quarter of the way up the ramekins. Cover the tray with cling film and bake in the oven for roughly 15 minutes, until the yoghurt has set. Leave to cool at room temperature and then place in the fridge until ready to serve.
To make the compote, heat the berries and honey in a saucepan, stirring continuously. Let the mixture simmer for 4 minutes, until the berries have broken down slightly. Remove from the heat and set aside to cool.
When you’re ready to serve, spoon the compote over the yoghurt and garnish with a mint leaf.