This delicious concoction known as Barbados Cream is cream and Greek yogurt mixed together, spooned into a shallow dish, and sprinkled with a blanket of brown sugar. The recipe’s name comes from Barbados sugar, another name for muscovado sugar—a lovely, molasses-rich, dark brown sugar. Feel free to substitute coconut or vanilla yogurt for some of the plain yogurt. You’ll want to make it a day in advance and it only takes about five minutes to prepare. It’s nice served in a glass bowl so you can see through to the dessert inside. It has a gorgeous quality and the sugar melts into a syrupy sauce on top of the cream, almost like a crème brûlée. The sharpness of the blueberries complements the cream beautifully.
Blueberries and Barbados Cream
1 cup heavy cream
1 cup Greek or other plain whole-milk yogurt
1/3 cup soft brown sugar
2 cups blueberries
The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Transfer mixture to a shallow serving bowl about 8-inches in diameter. Sprinkle enough brown sugar to cover top of yogurt mixture.
Cover with plastic wrap, and refrigerate for 12 to 24 hours.
Remove yogurt mixture from refrigerator, and bring to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.
Adapted from The New York Times, June 9, 2004
Want to sample blueberries and Barbados Cream? Victoria will be preparing this Seasonal Fare with Flair recipe at Producer’s Fair, Saturday, August 6, at the Lebanon Food Store and in our Hanover and White River Food Stores during the month of August. For dates and times, check out our Demo Calendar.
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