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Shared Recipes

Fruit NoName (Raspberries with Yogurt and Cream Brûlée)

(Shared recipe submitted by John Overholt.)

Serves 4

John writes: "Sheila got this out of Good Housekeeping and we had it after I had done a Chinese mess for two friends. We ate the whole thing and that is something as I'm not a great dessert eater. It doesn't have a name, so let's call it Fruit NoName. Deeeeeeeeelish!"

Ingredients

  • 8 ounces fresh raspberries
  • 10 fluid ounces double cream (40% fat), lightly whipped
  • 10 ounces Greek yoghurt
  • 8 tablespoons granulated sugar

Place the raspberries into 4 ramekins or in a 9-inch broiler-safe pie dish. Fold together the whipped cream and yoghurt. Spoon over the berries and chill for 2 hours. Sprinkle 2 tablespoons (8 if making one large) over the top of each and grill (broil) for 1 minute or so until the sugar caramelises.

Notes: Sheila used fresh berries but frozen might be okay. Then again they may be too 'wet'. The topping is like a crème brûlée. You could use a cooking blowtorch thing. I thought this was good under the grill (broiler) as it didn't take a pneumatic drill to get through it!

Additional Notes: Greek yogurt is available at most grocery stores. You can use regular yogurt, placing it in a strainer lined with a coffee filter. Refrigerate, and let drain for one to several hours. If you cannot find double cream, which is popular in England, use heavy cream, which has a little lower fat content.

About John: John passed away several years ago. He was a very good email friend from England, which explains the British spellings and ingredients in his recipes. We had many conversations about cooking and I was delighted that he decided to share some of the mouth-watering recipes he mentioned in his correspondence.

Additional recipes submitted by John:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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