Ingredients
150ml/5fl oz Greek-style yoghurt
150ml/5fl oz double cream, whisked until stiff peaks form when the whisk is removed
2 tbsp soft brown sugar
1 orange, peeled and sliced
1 tbsp demerara sugar
55g/2oz pine nuts, toasted
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. In a bowl, carefully fold the yoghurt into the whipped cream until well combined.
3. Transfer the cream mixture to a frying pan, sprinkle over the soft brown sugar and chill in the freezer for 12-15 minutes, or until set.
4. Meanwhile, arrange the orange slices onto a baking tray and sprinkle over the demerara sugar. Bake in the oven 4-5 minutes, or until the oranges are golden-brown and the sugar is bubbling.
5. To serve, spoon the iced cream and yoghurt mixture into a serving glass and place the caramelised oranges on top. Garnish with the toasted pine nuts.
