Barbados Cream
Nick's personal favourite and a general crowd pleaser. Part-healthy, part-very-much-not!
| Ingredients and Quantities | UK | USA |
| Cooked/tinned drained fruit chunks; damsons, plums, dark fruit looks best, but peaches work | 200 grams | 1 cupful |
| Natural plain yogurt, the "solid" set variety | 500 grams | 16 ozs |
| Heavy whipping cream | 500 grams | 1½ pints |
| Fine crystalline raw sugar (pale brown); a little finer than Demerara sugar if possible | Covering | Covering |
Utensils and Cooking Equipment
- Straight sided bowl (e.g. soufflé dish) ideally just large enough to hold the ingredients
Recipe Instructions (can serve 8, but people tend to want larger portions.....)
- Drain or strain all excess liquid from fruit and yogurt.
This recipe really needs minimal amounts of excess liquid. - Mix fruit and yogurt to an even consistency.
- Whip the heavy cream until fully stiff.
- Fold about half of the whipped cream into the fruit and yogurt mix.
Do not blend fully; the mixture should look streaky. - Put mixture into bowl.
- Cover completely with remaining whipped cream in a thick layer.
- Cover with a liberal layer of sugar, so that all the cream surface is hidden.
- Refrigerate overnight. The sugar will absorb some moisture from the cream and will from a "crust" on top of the bowl. If you use too little sugar this "crust" can go completely liquid, so be generous!
- Serve "vertical" sections of sugar, cream and fruit/yogurt mix......
