4 small croissants, halved lengthways (1-2 day-old croissants work best)
3 tablespoons butter, at room temperature
1 teaspoon honey
½ cup cream, softly whipped
½ cup thick plain yoghurt
1 tablespoon icing sugar
1 teaspoon vanilla paste
½ cup lemon curd
1 punnet each blueberries and raspberries
¼ cup slivered almonds, toasted
icing sugar for dusting
Combine the butter and honey and spread a thin layer over both sides of each piece of croissant.
Heat a sauté pan to medium-low and add the croissants, cut side down. Cook until a good golden colour then turn over and cook the other side. Place on a cooling rack until ready to use.
Whisk the cream, yoghurt, icing sugar and vanilla together. Add the lemon curd and fold together, leaving it a little streaky.
To serve: Place 2 pieces of cooled croissant on each plate and top with the lemon cream, berries and almonds. Dust with icing sugar.