- Yield: 4 to 6 small pots
- Preparation Time: 10 Minutes
- Cooking Time: 3 Hours
- 1¾ cups/300 g frozen raspberries
- 3 tbsp sugar
- ½ a vanilla pod, split lengthwise and seeds scraped out, or ¼ tsp freshly grated tonka bean
- 2 cups whole milk
- ½ cup/70 g powdered milk
- 5 tbsp/70 g organic full-fat plain “live” yogurt
- 2 tbsp crème fraîche
How to Make It
- Place the raspberries, sugar, and vanilla seeds in a small saucepan. Place the saucepan over medium heat, stirring occasionally. Once the mixture has come to a boil, remove from the heat. Use an immersion blender to break up the raspberries and seeds (pass it through a sieve if you prefer a seedfree version). Divide the raspberry mixture between the yogurt pots and refrigerate until needed.
- Place the milk and powdered milk in a small saucepan over medium heat until just simmering; 180°F on the kitchen thermometer. Remove from the heat and cool until you can comfortably dip your finger in the milk. Whisk in the yogurt and crème fraîche, making sure the yogurt completely blends into the milk. Carefully ladle the mixture into the yogurt pots.
- Place the pots in a 125°F oven and leave for 3 hours without opening the door. Turn off the oven and leave for another 6 hours. Chill in the fridge for at least 1 hour before eating. The yogurt will keep in the fridge for up to 1 week.