I’ve been on a berry kick recently as my preferred dessert (see Exhibit A and Exhibit B). I think it’s because we are usually so full after an appetizer, starter, and main course, that we do not need much more for dessert. Also, I just love giving everyone an extra serving of good-for-you antioxidants. I try to eat berries every day for their health benefits, so it’s quite possible that including berries in my desserts is becoming one of the “signature” elements of our dinner parties. This new recipe is for Chambord Berries and Cream. An assortment of berries are soaked in Chambord and sugar to macerate the berries and give them a subtle taste of that raspberry liqueur. Then they are added to a bowl of whipped yogurt and cream that has been slightly sweetened, making this dessert appear decadent when in reality it’s actually quite healthy.
For this dessert I used a blend of four berries: red currants, blackberries, raspberries, and blueberries. This was my first time purchasing red currants, and while it satisfied my curiosity of wanting to try them, I would not recommend them as the main berry used in this recipe, as they have a cluster of small, edible seeds inside. They are fun to use as a garnish for a pop of color and a different size from the other berries, though. I like to let blueberries take the spotlight in this dessert because they are the easiest berry to eat for most people.
Just add sugar and Chambord, then cover and ignore for a couple of hours while you finish up the main course before guests arrive. I love how this dessert requires minimal work.
When making the yogurt cream, you could use a real vanilla bean instead of vanilla extract. I did not have the beans on hand, but by slicing the bean lengthwise and scraping out the seeds, you can add all of those tiny brown seeds to the cream and it would look and taste fresh and amazing, like slightly melted vanilla bean ice cream. My favorite.