Fresh silky yoghurt spiked with sweet elderflower and layered between jewels of sweet roasted strawberries and a crunch of pistachio nuts. This easy-peasy 4 ingredient dessert is light, refreshing and perfect for summer. Gluten-free & vegan option.
Preheat the oven to 150°c (fan assisted)/170°c/gas mark 3.
Hull and halve the strawberries, then place them onto a lined baking tray. Roast for 20 minutes, or until soft but still holding their shape. Remove from the oven and allow them to cool a little (to speed this up, you can pop them into the fridge).
Combine the yoghurt and elderflower cordial in a bowl and beat well with a spoon until smooth and creamy.
Layer the strawberries and yoghurt between glasses or small bowls, then top with the chopped pistachios. Either serve immediately, or, chill until cold, then serve (recommended).
All the components of these strawberry & elderflower fools can be stored separately in the fridge for up to 3 days and combined just before serving. Leftovers make a fab breakfast!
VEGAN: Use dairy-free yoghurt.
For variations and tips on this recipe, see within the post.
Recipe courtesy of georgieeats.co.uk