Ingredients:
• Fold the cream into the yogurt and chill for 30 minutes.
• Put 250g/9oz strawberries in a blender or food processor, blend to a purée, then stir in the crème de
cassis. Measure out 75ml/3fl oz of the purée and reserve.
• Slice the remaining strawberries into a bowl, reserving 6 for decoration, then pour the purée
over and chill in the bowl for 20 minutes.
• Break up the meringue nests, and carefully fold into the cream mixture along with the strawberry
mixture. Divide between six serving glasses, then drizzle over the reserved purée.
• Decorate with the reserved strawberries, and serve.
- 150ml/5fl oz double cream,
- lightly whipped
- 200ml/7fl oz Greek-style yogurt
- 500g/1lb 2oz strawberries,
- hulled
- 2 tablespoons cr?me de cassis
- 5 meringue nests
• Fold the cream into the yogurt and chill for 30 minutes.
• Put 250g/9oz strawberries in a blender or food processor, blend to a purée, then stir in the crème de
cassis. Measure out 75ml/3fl oz of the purée and reserve.
• Slice the remaining strawberries into a bowl, reserving 6 for decoration, then pour the purée
over and chill in the bowl for 20 minutes.
• Break up the meringue nests, and carefully fold into the cream mixture along with the strawberry
mixture. Divide between six serving glasses, then drizzle over the reserved purée.
• Decorate with the reserved strawberries, and serve.
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