Strawberry and Blood Orange Yoghurt Creams
A simple dessert of strawberrries, blood orange juice, whipped cream and yoghurt, served in individual cups, or in a large bowl with mixed berries.
Servings: 6 people
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
The creams can be made up to a day ahead. They are not suitable to freeze.