Brandy Cream

This is our take on brandy cream. Serve at Christmas with warm mince pies.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 10
300g FAGE Total
1 clementine
10cm stick cinnamon
2 cloves
1 tbsp agave syrup or honey
2 tbsp brandy

Less than 15'
Serves 10
INSTRUCTIONS
  1. Peel the zest from half the clementine with a vegetable peeler, and squeeze the juice into a saucepan. Add the peel, cinnamon, cloves and honey. Bring to a gentle simmer for about 5 minutes until it has reduced to a syrup (about 1-2 tbsp of liquid). Pass through a sieve into a bowl. Allow to cool.
  2. Stir in the brandy and FAGE Total yoghurt. Chill until ready to use.
  3. This will keep for up to 4 days.

RECIPE COLLECTIONS