Friday, July 23, 2010

Blueberries with Barbados Cream

I'm indebted to Nigella Lawson's grandmother. Not only is she a crucial link in Nigella's existence on this very Earth, but she also handed down a simple recipe for creme brulee's lighter, less assuming cousin, which costars in this perfect ending to a summer meal.

Blueberries and Barbados Cream
Serves 4

1 cup heavy cream
1 cup Greek/strained yogurt
1/3 cup brown sugar
2 cups blueberries

The night before (or morning of) your dinner, combine the cream and yogurt in a mixing bowl and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter and sprinkle with enough brown sugar to cover the top of the mixture. Cover with plastic wrap and refrigerate 8–24 hours. When you're ready to serve, bring the cream to room temperature and dollop over blueberries.

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