EASTER brunch
breakfast brûlée jars
Makes 8 Takes 25 mins
125ml castor sugar
125g packet raspberries
250g packet strawberries, hulled and halved few basil leaves, chopped squeeze lemon juice
60ml icing sugar
375ml Greek yoghurt
1 Heat the castor sugar on low for about 20 minutes, or until melted and a golden caramel forms.
2 Combine the berries, basil, lemon juice and icing
