200 ml (7 fl oz) goat's yoghurt
1/4 tsp ground mixed spice
1 tsp maple syrup
1/4 tsp vanilla extract
15 g (1/2 oz) dried figs, very finely chopped
1 medium egg white
1/4 tsp ground mixed spice
1 tsp maple syrup
1/4 tsp vanilla extract
15 g (1/2 oz) dried figs, very finely chopped
1 medium egg white
for the decoration
2 fresh figs, sliced
1/4 tsp maple syrup fresh mint leaves
1/4 tsp maple syrup fresh mint leaves
method
1. Preheat the oven to 140°C/275°F/Gas Mark 1.
2. Mix the yoghurt, mixed spice, maple syrup, vanilla extract and dried figs together in a large bowl.
3. In a separate, very clean bowl, lightly whisk the egg white until soft peaks form. Using a metal spoon, fold into the yoghurt mixture.
4. Spoon into 4 ramekins or a shallow, ovenproof dish.
5. Stand the ramekins or dish in a roasting tin and half-fill the tin with boiling water. Bake in the oven for 15 minutes or until set.
6. Remove from the oven. To serve, lay the fresh fig slices on top of the set yoghurts, drizzle with maple syrup and decorate with mint leaves.
COOK'S TIPS
• These baked yoghurts can be served with other fruits such as peaches or pears when in season.
* The yoghurts can be served either hot or cold.
2. Mix the yoghurt, mixed spice, maple syrup, vanilla extract and dried figs together in a large bowl.
3. In a separate, very clean bowl, lightly whisk the egg white until soft peaks form. Using a metal spoon, fold into the yoghurt mixture.
4. Spoon into 4 ramekins or a shallow, ovenproof dish.
5. Stand the ramekins or dish in a roasting tin and half-fill the tin with boiling water. Bake in the oven for 15 minutes or until set.
6. Remove from the oven. To serve, lay the fresh fig slices on top of the set yoghurts, drizzle with maple syrup and decorate with mint leaves.
COOK'S TIPS
• These baked yoghurts can be served with other fruits such as peaches or pears when in season.
* The yoghurts can be served either hot or cold.
serving amount
serves 4
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