STRAWBERRY YOGHURT BRULEE

SERVES 4 PREP 10 MINS + BLOWTORCHING

250g punnet strawberries 2 cups Greek-style yoghurt ½ cup white sugar

1 Finely slice 4 strawberries (6 if small). Halve the remaining.

2 In a large bowl, combine yoghurt, sliced strawberries and 1 tbsp of the sugar.

3 Divide yoghurt mixture among 4 x ¾-cup ovenproof cups. Sprinkle with remaining sugar.

4 Pass the flame of a kitchen blowtorch over the sugar until it is melted and caramelised (about 30 seconds). Top with strawberry halves and serve.