Ingredients

• 350g/12oz raspberries
• 1 orange, grated rind only
• 1 tbsp caster sugar
• 150ml/¼ pint double cream
• 150g/5oz thick Greek yogurt
• 50g/2oz demerara sugar

Method

1. Divide the raspberries among four ramekin dishes, making sure that you leave sufficient room for the topping. Sprinkle over the orange rind and caster sugar.
2. Whip the cream until thick and stir into the yogurt. Spread over the raspberries and chill for 30 minutes.
3. Preheat the grill to high. Sprinkle the demerara sugar over the cream to evenly cover. Place the ramekin dishes on a baking sheet, then place the sheet under the grill for a few minutes until the sugar is golden brown and just starting to caramelise. Allow the desserts to cool, then chill for at least 1 hour before serving.

Notes