Strawberry and Blood Orange Yoghurt Creams
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.
More recipes to serve with the strawberry and blood orange yoghurt creams:
Here’s a recipe for some lovely chocolate hazelnut meringue biscuits to dip in the yoghurt creams: chocolate hazelnut meringue biscuits
I’ve also included a recipe for poached rhubarb, should you wish so serve the yoghurt creams for brunch: Spiced porridge with poached rhubarb
Best wishes,
Amanda
PS: If you’ve tried these strawberry and blood orange yoghurt creams or any other recipe on At Amandas Table, please let me know how it turned out in the comments below! If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Strawberry and Blood Orange Yoghurt Creams
Ingredients
- 1 punnet strawberries, wahsed, leaves removed, and quartered
- 1 blood orange
- 1 cup cream
- 1 cup Greek yoghurt
- 2 tbsp raw sugar
Instructions
- 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.
Notes
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