Wednesday, June 9, 2010
CAN IT BE THIS EASY??
Barbados Cream is the first recipe I made when How to Eat (Nigella Lawson) came into the house, and I have been making it for every party, dinner party and bun fight ever since!!
It goes with everything, be it a bowl of fresh fruit (love it with strawberries) a cake (great with any chocolate) or even a pie or crumble - versatile should be its middle name!!
The other attraction to this dessert is the praise, it comes in bucket loads when you serve Barbados Cream!! I could not tell you the number of people who have told me that it is delicious and ask for the recipe, when I tell them what to do they look at me very sceptically (they think I'm hiding some essential information) something this good should not be this easy.
The recipe consists of equal quantities of Greek yogurt and double cream, topped with a heavy layer of good brown sugar, allow the sugar to meld into the creamy mixture for 24 hours. The result is a fudge like cream, totally delicious.
You can ring the changes with the yogurt - it is good with a creamy vanilla or a coconut yogurt. I don't think most fruit yogurt would work though.
Here is the finished Barbados Cream on the left.
300ml double cream (ordinary cream is fine in Ireland)
300g Greek Yogurt (Glenisk organic is really fantastic)
75g soft brown sugar (enough for a thick layer over the cream mixture)
Beat the cream until softly stiff (not too stiff though)
Fold in the Greek yogurt.
Transfer to your shallow serving dish (you want as large a surface area as possible)
Sprinkle thickly with the sugar (as above)
Cover with cling film and store in the fridge overnight (24 hours is best)
Wait for the praise!!!!!!!
You can of course change the amount of cream and yogurt you use to suit what you have in the fridge and/or the size of your dish - just keep them approximately equal portions of each.