This decadent dessert is a quick and easy way of impressing dinner party guests, make these the day before to reduce time spent in the kitchen and maximise time spent with your dinner party guests. The Onken Rhubarb & Vanilla Yogurt helps freshen and lighten this rich, creamy classic dessert.
Ingredients
Method
A bit of this, a bit of that
- 100g rhubarb
- 25g sugar
- 15ml water
- 150g Onken Vanilla Yogurt
- 100g clotted cream
- 25g sugar for brulee topping
Step-by-step
- 1 To stew the rhubarb, wipe the rhubarb clean with a damp cloth and cut into 1 inch long pieces.
- 2 Place the chopped rhubarb, 25g sugar and water into a pan and bring to the boil. Once boiling, reduce to a simmer. Simmer covered until the rhubarb is tender, approximately 10 minutes. Leave to cool. Once cool divide between two ramekins.
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3
In a large bowl combine the Onken Rhubarb & Vanilla Yogurt and clotted cream. Whisk until well combined.
Cooks Tip: Swap the rhubarb yogurt flavour to match the seasons, try fresh raspberries and Onken Raspberry Yogurt in Summer. - 4 Divide the yogurt mixture between the two ramekins, spooning on top of the stewed rhubarb.
- 5 Place each ramekin in the fridge, leave to set for at least four hours.
- 6 To serve, remove the ramekins from the fridge sprinkle over the remaining amount of sugar and caramelise the top using a cook’s blow torch, alternatively, place each ramekin under a hot grill to caramelise.
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This decadent dessert is a quick and easy way of impressing dinner party guests, make these the day before to reduce time spent in the kitchen and maximise time spent with your dinner party guests. The Onken Rhubarb & Vanilla Yogurt helps freshen and lighten this rich, creamy classic dessert.
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