Berries and Cream
Made with just a few ingredients presented beautifully, berries and cream is the perfect cap to a summer meal. If you keep vanilla bean paste on hand, this would be an excellent way to use it: Substitute an equal amount of vanilla bean paste for the extract. If you’re feeling up to it, you can whip the cream by hand, but you can also use an electric mixer. The berries and cream can be assembled up to four hours in advance, covered and stored in the refrigerator. But for the best appearance, wait until just before serving to add the final layer of berries on top.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4cups fresh mixed berries (any combination of whole raspberries, blueberries, blackberries and sliced strawberries)
- 4tablespoons/50 grams granulated sugar, plus more as needed
- 4teaspoons vanilla extract
- 1cup/240 milliliters heavy cream
- 1cup/240 grams full-fat yogurt
Instructions
Step 1
Add the berries to a medium bowl. Sprinkle 2 tablespoons sugar and 2 teaspoons vanilla over top. Stir gently to combine. Let the berries macerate for at least 30 minutes and up to 2 hours, until juicy. Taste and add a bit more sugar, if desired.Step 2
Meanwhile, in a large bowl, whisk the heavy cream, yogurt and the remaining 2 tablespoons sugar and 2 teaspoons vanilla until soft peaks form, 7 to 8 minutes. (Taking a break is OK!) You may assemble the berries and cream and serve immediately (see Step 3), or cover and store up to 4 hours in the refrigerator. If storing berries and cream separately, cover and refrigerate up to 8 hours.Step 3
To assemble, spoon a large dollop of yogurt cream into each of 4 (12-ounce) clear serving glasses. Top each with about 3/4 cup of berries (with their syrup, as desired) then spoon the remaining cream evenly over the top of the berries. Top each glass with the remaining berries and serve immediately.