These strawberry and blood orange yoghurt creams make use of the plentiful and cheap strawberries in spring, and the blood orange just adds another layer of flavour. They look so pretty in their little pink tea cups, with pink blossoms from the garden. When I’m having friends over, I love to to prepare things as much possible in advance. These are not too sweet, although I think a light sponge finger biscuit or a meringue dipped into the cream tastes pretty good!
The yoghurt creams would also work quite well for a brunch, with some poached rhubarb or granola on top. Alternatively, serve the yoghurt cream in a large glass bowl, and spoon it over mixed berries. Here’s a recipe for some lovely chocolate hazelnut meringue biscuits to dip in the yoghurt creams: https://atamandastable.com.au/chocolate-hazeln…eringue-biscuits/ I’ve also included a recipe for poached rhubarb, should you wish so serve the yoghurt creams for brunch: https://atamandastable.com.au/spiced-porridge-…-poached-rhubarb/
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Strawberry and Blood Orange Yoghurt Creams
- 1 punnet strawberries, wahsed, leaves removed, and quartered
- 1 blood orange
- 1 cup cream
- 1 cup Greek yoghurt
- 2 tbsp raw sugar
- Place the cut strawberries in a small saucepan and toss in the sugar.
- Peel the orange. Place the peel into the saucepan and squeeze the orange juice over the top.
- Stir over a medium heat until the sugar has dissolved and set aside to cool. Once cooled, remove the orange peel, then puree the berries and juice together in a blender.
- Whip the cream until stiff, then fold in the yoghurt.
- Stir in the pureeed berries.
- Pour the mixture into 1/2 cup capacity ramekins or into a large glass bowl. Refrigerate for a couple of hours until ready to serve. Serve with mixed berries, light sponge finger biscuits or meringues.