Honey-Walnut Loukoumades Yogurt Parfait Cups

Method

1. Whisk the Greek yogurt with the vanilla and some of the honey for 30 seconds until smooth. Divide between 2 clear cups or glasses and put them in the fridge. Hull the strawberries and cut them into bite-sized pieces.

   Add in this stepGreek yogurt (unsweetened) 240 gVanilla extract ½ tspHoney 0.6 tbsp

2. In another bowl, mix the flour, baking powder, sugar and salt, then add the plain yogurt and milk and stir with a spatula just until no dry flour is left. It should be thicker than pancake batter. Overmixing makes them tough, so a few lumps are fine. Leave it for 5 min so the baking powder gets going.

   Add in this stepPlain (all-purpose) flour 80 gBaking powder 1 tspSugar 2 tspSalt 1 pinchPlain yogurt 60 gMilk 50 ml

3. Pour the oil into a small 16 cm pot, at least 4 cm deep but no more than a third full, and heat over medium-high heat for 7 min to 175 °C. A drop of batter should sizzle at once and float up.

   Add in this stepSunflower oil, for deep-frying 600 ml

   medium-high heat

4. Using two wet teaspoons, slide hazelnut-sized (about 2 cm) blobs of batter into the oil from just above the surface. Fill only half the surface and fry in ×2 batches, 2 min 30 sec per batch, turning until golden, keeping the heat on medium heat. Break open the first one to check it is cooked through, then drain on kitchen paper.

   medium heat

5. Top the cold yogurt with the berries and pile on the warm loukoumades. Drizzle over the rest of the honey and scatter with walnuts and cinnamon. Eat within 10 minutes, while they are still crisp.

   Add in this stepFresh berries (strawberries, blueberries, raspberries) 100 gHoney 1.4 tbspWalnuts, roughly chopped 20 gGround cinnamon 1 pinch