200ml double cream
200ml plain yoghurt
4 tbsp molasses sugar
- Whip the double cream and whip in the yoghurt.
- Spoon into big glasses or individual clear dessert bowls.
- Sprinkle a generous amount of molasses sugar over the top, there should be about half a centimeter.
- Chill in the fridge until required, at least 1 hour. You want the sugar to have partially dissolved but still have a wee bit of crunch.