Posted by: Catherine | February 3, 2009

Blueberries and Barbados Cream

wet-blueberriesMy friend Susan invited us for a backyard barbeque-and-swim,  and asked me to bring a non-chocolate dessert, specifically something with fruit.  I told her I had no clue what to make—she knows I ONLY make chocolate desserts—and she insisted I was up to the challenge.  I begged to disagree but she refused to hear another word. I don’t know what had possessed me to cut out this Nigella Lawson recipe from The New York Times a few weeks earlier (I suppose it was because I had gotten this weird request before and wanted to be prepared if I couldn’t twist and turn back to chocolate). Nigella said the Barbados cream is one of her grandmother’s recipes–and it is good, almost like a “light, uncrunched creme brulee.”  Talk about quick and easy: Work time is five minutes! Turned out, this is the ultimate no-cook dessert.  It was perfect for the warm night and an appropriate ending for the meaty bbq meal (only I would have preferred something darker and richer). Everyone loved it, and I’ve actually made it several times since.  Please, if you have some good non-chocolate dessert recipes…share, and help me fill this category. Or, what will I bring to Susan’s the next time she puts me up to this task?

(4 servings)

1 cup heavy cream

1 cup Greek yogurt

1/3 cup soft brown sugar, or as needed

2 cups blueberries

 

The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.

Sprinkle with enough brown sugar to cover the top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24  hours.

Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves. NOTE: After I made it that first time, I now try to slide the yogurt mixture on top of a shallow bowl of blueberries before serving, trying to keep the brown-sugar crust intact. This insures that my LA dieter-guests will at least try the cream, which is really, really delicious.

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Responses

  1. My go-to non-chocolate dessert is a panna cotta with balsamic strawberries (the recipe’s in one of the Barefoot Contessa books, but I think it was originally a Mario Batali recipe). It uses goat yogurt and lots of cream. Best of all, you do it all ahead of time.

  2. Another in from Sue (thank you!!!)

    One more SIMPLE non-chocolate dessert:

    Strawberries Suisse

    3 3 oz. packages cream cheese
    1 1/3 cup confectioners’ sugar
    1/2 cup whipping cream, whipped
    1 t. vanilla
    2 quarts strawberries, washed/hulled

    Blend cream cheese, sugar, cream, and vanilla with mixer until smooth and thick. Fold in berries and chill.

  3. I just got blueberries and am so tired of making muffins, I’m going to make this for tomorrow night’s dinner.

    For the non-chocolate dessert, can’t imagine why, I always go to a cobbler, I truly love them, or maybe I just love anything baked with white flour and sugar.

  4. Catherine, just to be clear, i myself would always opt for a chocolate dessert, but since Lillie and Mia make divine brownies and were making them for the bbq, we needed an alt dessert and i unthinkingly asked you. And of course, despite your complaints, you delivered brilliantly, and we have since made that Barbados Cream a zillion times to put on anything we can think of. I’m going to send you my favorite plum cake recipe.

    • That’s a great idea! What else do you put the Barbados cream on???

  5. We put the cream on mixed berries, of course, and also have mixed it with leftover cranberry sauce that had ginger cooked into it—incredible! Not too mixed so you still get the tart effect with the creamy contrast. So pretty too!

  6. Had it tonight, it’s fabulous and couldn’t be easier to make, and we’re chocolate people.


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