Strawberry brulée

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

1.00 kg strawberries
100.00 ml white sugar
50.00 ml orange juice — strained
250.00 ml thick natural yoghurt — well chilled
250.00 ml cream — whipping
1.00 vanilla — pod, split, seeds scraped
125.00 ml soft brown sugar
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Method:

1. Rinse the strawberries thoroughly and hull them (remove the stem and leaves).
2. Divide the strawberries into 4 portions and purée 1 portion in a blender. Set aside. Slice remaining berries.
3. Sprinkle sliced berries with sugar and orange juice.
4. Carefully fold the berry purée into the sliced strawberry mixture and spoon the mixture into a bowl or into individual glasses.
5. Stir the yoghurt and spoon into a bowl.
6. Whip the cream until stiff, using a balloon whisk or hand-held beaters, and fold into yoghurt.
7. Stir in the paste from the vanilla pod or the vanilla essence and spoon the mixture over the strawberries in a thick layer.
8. Cover the cream mixture thickly with brown sugar and place in the refrigerator. Chill for at least 4 to 6 hours, or overnight until the sugar layer has melted and formed a crust.



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