Berry ripple cream
- 250g strawberries
- 125g frozen raspberries
- 125g frozen blueberries
- 1 orange
- 275ml whipping cream
- 2 tbsp icing sugar
- 200ml plain yoghurt
- 2 tbsp honey
Wash the strawberries, and cut into quarters.
In a small mixing bowl, combine strawberries, raspberries and blueberries. Take a small handful of the mixed berries out and set aside – these will be used for decoration later.
Squeeze the orange and pour the juice, half the berrier and the icing sugar into a food processer.
Blend until pureed.
Sieve the puree into the bowl containing the other half of the berries to remove the seeds.
Mix through to combine.
In a separate bowl, whip the cream until it forms soft peaks.
Fold the yoghurt and honey and half the berry mix through the cream.
To assemble the dessert, layer the marbled cream and the berry mixture in a glass. Decorate with a few berries that were set aside.
Refrigerate or serve immediately.
- This Berry ripple cream recipe was inspired by a recipe chosen by my daughter out of one of those great kid’s cookbooks, full of step by step instructions that make cooking look SO easy! This recipe actually turned out to be fairly easy – though parental help was required! And it was really, really tasty!
- We used frozen raspberries and blueberries because they are cheaper – but you could use fresh berries if you’re happy to mortgage your house for them!
- We poured the dessert into glasses before dinner and refrigerated them – I was a little worried that the mixture may settle and the ‘ripple’ effect be lost, but I am happy to report that they looked just as good as when they were first made.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.