These raspberry coulis pots, served in jam jars, could easily double up as either a dessert or as a breakfast option. But with Valentine’s Day fast approaching I think they make for an ideal decadent breakfast treat, ideally served in bed with coffee and croissants. Go on, treat someone special this Saturday…
1. Begin by making the raspberry coulis. Add 300g of fresh raspberries to a pan. Sprinkle 2 tsp. of caster sugar on top of the raspberries and 1/2 tsp. of vanilla extract. On a low heat, using the back of a spoon, gently begin to break down the raspberries and allow to gently simmer for 2 – 3 minutes.
2. Divide the raspberry coulis mixture between two jam jars until just over 1/4 full. You may have a little coulis left over. Leave to cool.
3. To make the yogurt mixture, mix 4 generous tbsp. of crème fresh and 4 generous tbsp. of full fat natural yogurt together. Mix in 1 tsp. of manuka honey and divide the yogurt between the two jam jars. Leave to chill in the fridge for 1 hour.
4. Serve with lots of love. x