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Strawberry brulée

Ingredients 7
Servings 6


  • 1
    ripe strawberries
  • 100
    white sugar
  • 50
    strained fresh orange juice
  • 250
    thick natural yoghurt, well chilled
  • 250
    whipping cream, well chilled
  • 1
    vanilla pod, split and insides scraped out
  • 125
    soft brown sugar (or more to taste)


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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