Crunchy Raspberry Creams

Last Updated on December 7, 2018

Raspberry Creams with a Crunch:

It is that time of year when I don’t really want to cook too much.  And, the start of the soft fruit season.  I particularly love raspberries, probably a throwback to childhood when we seemed to always end up with a bird in the soft fruit cage that devoured the lot.  This is one of the simplest fruit dessert recipes I know and is infinitely variable depending on what fruit you have available.  It is based on a mixture of yoghurt and cream to make a quasi-healthy cream, soft fruit and sugar.  Adding alcohol soaked amaretti biscuits makes a naughtier version.  And, you can make it with ‘hard’ fruit if you stew the fruit first.  You can leave out the amaretti biscuits or use soaked sponge fingers to make a simple trifle.  And, you can top the mixture with crushed toasted hazelnuts or toasted flaked almonds.

The yoghurt and cream mixture is important.  Yoghurt will thicken the cream really quickly and add a nice tang.  If you want a slightly fluffier version, whip the cream first then fold the yoghurt into the mix. Or if you have a spare egg white, you can whip that to a stiff peak and fold the yoghurt/cream mix into it.  But I like the full-on hardcore deep creamy version I’ve made here.

If you make this with dark soft brown sugar and leave it in the fridge overnight, it will melt into a kind of toffee caramel, which works particularly well with bananas.  I’ve also made this with apricots and peaches and with strawberries.  But, for raspberries, I  use a whisky liqueur, Drambuie or glayva.

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Crunchy Raspberry Creams

Prep Time

10 mins

Total Time

10 mins

 

This recipe can be adapted for a number of soft fruits. My mother loved making a version with bananas, rum and soft dark brown sugar. If you want a non alcoholic version, use coffee or orange juice to moisten the biscuits and sweeten the cream with a little honey.

Course: Dessert

Cuisine: British

Servings: 2

Author: Fiona Maclean

Ingredients

• 75 ml Greek Yoghurt Low fat is fine
• 75 ml Double Cream
• 100 g Scottish Raspberries
• 1 tablespoon Glayva or Drambuie Maybe a bit more to taste
• 4 Amaretti Biscuits should be about 20g
• 1 tablespoon Demerara or Soft Dark Brown Sugar This is demerara. If you want to make these in advance, soft dark brown sugar will 'melt' and make a lovely toffee topping for a change!

Instructions

1. Whisk the yoghurt and cream and half the liqueur till you have a thickish creamy mixture
2. Crush the amaretti biscuits lightly and soak in the remaining liqueur
3. Divide the amaretti biscuit mixture between two glasses
4. Now add the raspberries
5. Top with the boozy cream mixture
6. Finally top the whole thing with demerara sugar
7. Put in the fridge and chill for an hour or so

In theory, you are supposed to make this look pretty by topping it with a single raspberry.  But…I ate the ones I’d put to one side for the garnish. Whoops!