Whipped Yogurt Cream with Berries
Recipe Contribution: Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin.
Never underestimate the magic of whipped cream and berries! This understated dessert is one of my favourites to make—and eat—in the summer. Fresh berries are steeped with vanilla and lemon zest, then spooned over fluffy whipped cream with abandon. Adding Greek yogurt (or sour cream) to whipped cream gives it a refreshing tang. The crushed gingersnap cookies are optional, but highly recommended for a hit of spice and crunch.
Ingredients:
- 4 cups (about 1 ¼ lb / 567 g) mixed fresh berries1
- ½ cup granulated sugar, divided
- 1 teaspoon lemon zest, more for garnish
- 1 vanilla bean, split and seeds scraped, divided2
- 1 cup whipping (35%) cream
- ½ cup plain full-fat Greek yogurt or sour cream
- ½ cup crushed gingersnap cookies (optional)
Process:
- Macerate the berries: In a medium bowl, combine the berries, ¼ cup of the sugar, lemon zest, and half of the vanilla seeds. Gently stir to combine. Let sit for at least 30 minutes to soften.
- Whip the cream: In a separate medium bowl, combine the cream, yogurt, the remaining ¼ cup sugar, and the remaining half of the vanilla seeds. Using a handheld mixer fitted with a whisk attachment, whip the mixture until it holds medium-stiff peaks. (When the beaters are lifted, the tip of the peak should curl over just slightly but otherwise hold its shape).
- Assemble: Divide the whipped yogurt cream and the berries and their juices among bowls. Garnish with crushed gingersnaps (if using) and lemon zest. Serve immediately.
Vegan option: Omit the whipping cream and yogurt (skip step 2) and use homemade or store-bought coconut whipped cream instead.
Gluten Free option: Use gluten-free gingersnaps or omit.
[1] Mix your favourites: raspberries, blueberries, strawberries, blackberries, etc. If using a larger berry like strawberries, first chop them into bite-size pieces.
[2] To scrape the seeds from a vanilla bean, slice the bean in half lengthwise. Use your fingertips to hold down the tip of the bean on the cutting board, and run the dull side of the knife down the pod to scrape out the seeds. Alternatively, you can use 1 tablespoon of vanilla bean paste or 2 teaspoons of pure vanilla extract.
Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
