Here in New York we are experiencing what we hope are the last days of winter. After this long, cold season with all its rich and comforting foods, I am starting to long for dishes on the lighter side: a fresh salad, maybe some crunchy early-season vegetables. But my strongest urge at the moment is for fresh berries. Our local berries won’t ripen until June, but I can always find some strawberries in the fruit aisle of my trusty food purveyor.
This Strawberries and Yoghurt Foam dessert strikes a nice balance: fresh berries as early ambassadors of spring, yoghurt foam corresponding perfectly with the berries. The light acidity of the yoghurt is enriched by an itsy bitsy tiny amount of heavy cream. And this innovative preparation can be made utilizing your whipped cream maker—but don’t worry if you don’t own one of these; I’ll provide an alternate preparation method.
- 1 lb strawberries
- 8 oz plain yoghurt
- 2 oz heavy cream
- 2 tbls sugar
- Clean and quarter the strawberries
- Mix the yoghurt, cream, and sugar in a bowl
- Fill the mixture into the whipped cream maker and load with 2 nitrous cartridges
- Cool in refrigerator for about 2 hours
- Shake well and dopple generously upon the fruit
In case you don’t own one of these fancy, gleaming, stainless steel, German-engineered iSi whipped cream makers, don’t despair… much. Instead, roll up your sleeves, get out the balloon whisk, and whip away. It won’t be as fluffy, and it won’t be as much fun as my yoghurt foam extravaganza, but the delightful taste will be the same.
The famous Spanish chef Adrian Faran was the inspiration for this wonderful recipe.