|
Method:
Oil a shallow baking tin (pan) and
scatter the nuts in the base. Put the brown sugar and water in a
saucepan and heat gently until dissolved. Add the cream of tartar and
butter. Bring to the boil and boil, without stirring, until the
mixture reaches the hard crack stage (155°C/298°F on a sugar
thermometer or until 5 ml/ 1 tsp of the mixture immediately hardens
and crackles when dropped into cold water). Pour over the nuts and
leave to set.
Whip together the cream and yoghurt. Fold in the crushed raspberries
and sweeten to taste with icing sugar. Spoon into four glass dishes
and chill until ready to serve. Turn the nut mixture into a plastic
bag and crush with a rolling pin. Scatter the nut brittle over the
raspberry mixture and serve straight away.
|