USA measurements:

• 500g container (about 2 cups) Greek yogurt
• 1¼ cups heavy whipping cream
• ½ tsp vanilla paste
• ¾ cup demerara sugar (muscovado sugar is a good substitute)
   
• 2 medium granny smith apples
• ½ cup granulated sugar
• ½ tsp cinnamon
• 2 Tbs unsalted butter
• 2 Tbs Drambuie or Whisky

1. In a large bowl whip the cream until stiff. Fold in the Greek yogurt and vanilla paste and spoon into a serving dish. Sprinkle the demerara sugar over the top and refrigerate for at least 24 hours.
2. Quarter, peel, core and slice the apples and set aside. Add the granulated sugar, cinnamon and butter to a frying pan over a high heat and stir until the sugar starts to caramelize.
3. Add the apples, reduce the heat and stir until they begin to soften. Remove the pan from the heat and stir in the Drambuie. Allow to cool for at least 10 minutes before serving with the Brulee.

Makes 4 Portions