THIS post here, about a raspberry gratin, is enough to make your mouth water.
It's raspberries, creme fraiche and brown sugar, stuck under a really hot grill til the sugar caramelises.
But it's reminded me of an even simpler version that we used to serve in a pub I worked at.
That one was yoghurt and blackcurrants, layered in a dish with muscovado sugar on top, then stuck in a fridge. The sugar goes all melty. Yum.
Now I can't decide which version is better. Spose there's only one way to find out....
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