Caramelised Yoghurt with Torched Berries | Recipe by

Caramelised Yoghurt with Torched Berries

Caramelised Yoghurt with Torched Berries Desserts Caramelised, Yoghurt ,Torched ,Berries,dessert, light , fruity , exotic, english / french / traditional /
  • COOK TIME: 12 hours
  • PREP TIME: 1 Hour
  • SERVES: 6


Caramelised yoghurt

  • 500g of natural yoghurt


  • 100g of raspberries
  • 100g of blueberries

To serve

  • 100g of natural yoghurt
  • mint cress, to garnish




Recipe courtesy chef Ollie Moore from


  1. Preheat the water bath to a temperature of 72⁰C.
  2. To make the caramelised yoghurt, seal the yoghurt inside a vacuum bag using a chamber sealer. Place the bag in the water bath and leave to cook until the yoghurt is thick and dark brown. This should take 12 hours.
  3. Once caramelised, transfer the vacuum bag to a bowl of iced water and leave to cool.
  4. Unseal the bag and empty the cool yoghurt into a sieve or colander lined with muslin cloth and place over a bowl. Leave to drain for up to 60 minutes. You should be left with a brown substance that resembles cottage cheese.
  5. When ready to serve, gradually add fresh natural yoghurt to the caramelised yoghurt, whisking continually, until the mixture is smooth and light brown.
  6. To serve, spoon an equal amount of yoghurt onto each plate. Use a blowtorch or a hot grill to scorch the berries, then add to the plates with yoghurt, garnish with mint cress and serve straight away.
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