The very lovely actress and chef Lisa Faulker was cooking up an array of sweet treats the other week and I was lucky enough to attend her masterclass. Using Onken yogurt to substitute cream in desserts such as Créme Brulée and Eton Mess we were able to indulge but not feel quite so guilty about it.
We made some tasty smoothies using Onken fat free strawberry yogurt, blueberries, chia seeds, banana and apple juice. And another one using Onken Mango Papaya Passionfruit yogurt, mango and milk. Mmmm, very lovely.
We also made a Strawberry Yogurt Eton Mess essentially replacing cream for strawberry yogurt. Again this was lovely.
My favourite recipe though was for a Fruity Créme Brulée, a very child friendly dessert which the added surprise of popping candy!
Prep time:
Cook time:
Total time:
Serves: 4
- 1 pack of lemon jelly
- 1 fresh mango
- 20g granola
- 20g popping candy
- ½ pot Onken Mango, Papaya & Passionfruit Yogurt
- 100g Onken Vanilla Yogurt
- 20g Demerara Sugar
- Dissolve the jelly in half the amount of boiling water as stated on the packet. Leave until cool
- Whisk the mango yogurt into the jelly and place in the fridge
- Chop half the mango and place in the bottom of 4 ramekins
- Sprinkle popping candy over the mango
- Sprinkle granola over the mango and popping candy
- Top with the yogurt mixture and leave to set fro 1.5 hours in the fridge
- Once set slice the rest of the mango and place on top of the yogurt mix
- Smooth vanilla yogurt over the top of the mango
- Sprinkle with the sugar
- Using a blowtorch, or a quick blast under a hot grill allow the sugar to caramelise
- Eat!
Thanks to Lisa, Onken and PR Team for a fabulous evening of delicousness!
Looks yummy!
Thank you, it was really good. 🙂
I love créme brulée; one of my favourite desserts. I think I’d have to try this one to see if it is as good as the “proper” stuff.
I don’t think you can beat a ‘proper one’ but it’s a great alternative. Let me know what you think. 😀