Strawberry & Honey Clafouti


150g mild goat cheese, at room temperature (cream cheese is ok)
1/2 cup brown sugar,
4 large eggs
¼ cup honey
200mls pure cream
1 vanilla bean, split
1/2 cup plain flour, sifted
500g mixed berries
Cinnamon icing sugar, for dusting

Vanilla spiked yoghurt
500 gms natural thick yoghurt
1 vanilla pod, split and scraped
3 tbsp sugar



Preheat the oven to 175°C.
Put the goat cheese and sugar in a medium bowl and whisk until smooth.
Pour in cream, mix until well combined.
Add the eggs, one at a time, incorporating each one before adding the next.
Whisk in flour, vanilla pod and honey.
Grease a shallow baking dish or cast-iron skillet (approx 10in/25cm diameter) with butter and pour in the batter.
Arrange the berries in the batter.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 15 – 20 minutes (this will depend on how large your baking dish is).
Allow to cool for at least 20 minutes before serving.
Dust with cinnamon sugar.
Serve with vanilla spiked yoghurt.

Vanilla Spiked Yoghurt
Mix the yoghurt, sugar, vanilla in a bowl and mix
Place onto a muslin cloth tie up loose ends
Hang in the fridge with a bowl underneath for 48 hours until yoghurt becomes thick
Store in refrigerator until ready to use