Raspberry Hangop

This raspberry hangop is a deliciously saintly dessert. You can almost feel it doing you good. After all, you are just having yoghurt and fruit. And you decide how much sugar goes into it. My step by step guide will show that you need not have any hangups about making your own hangop.

• 2 cups strained yoghurt (hangop)
• Icing sugar or liquid sweetener, to taste
• 3 cups raspberries
• 1/4 cup icing sugar
• --------------------
• TO GARNISH:
• Fresh raspberries, red currants and mint leaves

Sweeten hangop with icing sugar or liquid sweetener to taste. Whip. Make sauce by blitzing raspberries, icing sugar and 1 tbsp of water in a blender or food processor. Strain the sauce through a sieve. Top hangop with raspberry sauce, a few raspberries, some red currents and garnish with mint leaves, if you have them.

TIPS:

I use icing sugar or liquid sweetener to sweeten the strained yoghurt as there is no heating involved and regular sugar will remain gritty to the bite. Feel free to use an artificial sweetener here. I prefer using icing sugar for the raspberry sauce, however. I think it gives a better texture.

You can use (thawed) frozen raspberries for the sauce. Always use fresh ones to garnish.

For an extra special occasion substitute a tablespoon of champagne for the tablespoon of water when making the raspberry sauce. Remember, you can add extra water/champagne if you want to thin the sauce, just do so little by little.

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