White Chocolate & Berry Pots
300g FAGE Total 2%
3 tbsp amaretto or frangelico
150g good quality white chocolate
1 tsp vanilla extract
350g mixed berries
2 tbsp seedless jam
30g pistachios, crushed
2 brioche rolls, very thinly sliced lengthways
- Put the amaretto, chocolate and vanilla in a heatproof bowl, set over a pan of barely simmering water. Heat very gently, stirring occasionally, until the chocolate has melted. Remove from the heat and leave to cool for 10 minutes. Stir in the yoghurt, spoon into 6 glasses and chill for at least 2 hours.
- Meanwhile, gently heat the berries, jam and 1 tbsp water in a saucepan. Once they have become juicy, remove from the heat, transfer to a bowl and chill.
- Heat the oven to 190° / Gas Mark 5. Lay out the brioche on a lined baking tray, and bake for 3-5 minutes until golden. Leave to cool.
- To serve, spoon the chilled compote over the white chocolate filling, and sprinkle with pistachios. Serve with the brioche toasts.