Elderflower strawberries with yoghurt and cous cous crumble

You’re warned, the Strawberry Special might have quite a few installments. I just can’t get enough of them!

The inspiration for the next recipe came directly from the trip to get to the strawberry field we went to – a beautiful 10 km bike ride along the river Glan on one side and pretty fields with blossoming elderflowers on the other. Elderflowers smell simply amazing and something tells me they go really well with strawberries – and down here is the proof that it’s true 🙂

And because we suddenly got 30 degrees this is a perfect refreshing super easy dessert recipe to die for!

Note: these quantities cover the amount you need for the dessert + whatever gets stolen by chubby little hands!

Ingredients

400 gr fresh strawberries, cut up

3 tbsp elderflower syrup

200 gr  yoghurt

180 gr wholegrain cous cous, made according to the instructions on the packet

50 gr butter

3 tbsp caster sugar

Mix the strawberries with the elderflower syrup and let them sit for about 20 minutes.

Heat up a pan and, once it’s hot, pour in the cous cous that you previously made. Spread it on the pan and cook for about 5 minutes without stirring too much. Add the butter and sugar, keep stirring until they butter has melted. Spread the cous cous again and let it brown up for a few minutes – stir and spread it out until golden brown – repeat the process until most of it is nice and crunchy. I started with medium-high heat and then cranked it. Remove from the pan and let it cool.

It’s time to assemble the dessert! Some strawberries on the bottom, followed by some yoghurt and topped up with the crunchy cous cous – to be eaten straight away on a hot sunny day!

I have to say though, the same thing but without the yoghurt tastes pretty spectacular too and is rather addictive!