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Brandy Cream

COOK
Less than 15'
Ingredients

300g FAGE Total

1 clementine

10cm stick cinnamon

2 cloves

1 tbsp agave syrup or honey

2 tbsp brandy

    Steps
  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.
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