Treat yourself to a healthier dessert with this Yoghurt Cream with Strawberries and Rooibos Syrup recipe
100g Puff Pastry
1 Egg Beaten (for egg wash)
1 Teaspoon Icing Sugar
2 Cups Fresh Strawberries (washed and hulled)
1 Cup Water
1 Cup of Sugar
3 Rooibos Tea Bags
2 cups of Plain Yoghurt (strained overnight through muslin to thicken)
2 Tablespoons Icing Sugar
Preheat your oven to 200C
Roll out the puff pastry and cut into 4 disks and 4 hearts (with a cookie cutter)
Brush the pastry with egg wash and bake for 15-20 minutes until puffed and golden.
Allow to cool.
Dust with icing sugar once cooled.
In a sauce pan boil the sugar, water and rooibos tea until reduced by 1/3.
Remove from the heat, add the strawberries to the hot syrup and allow to cool.
Add the icing sugar to the thick yoghurt and combine.
To plate the dish :
Place 2 spoons of the yoghurt cream on a plate.
Top with the strawberries and drizzle with the syrup.
Decorate with the a puff pastry disk and one heart.
Serve and delight!
Recipe kindly provided by Homemade Heaven food blog.