Party day started with my sister rescuing the cake from our son, he was halfway through turning it upside down when she removed it from his rather firm grip ... With 12 pack lunches, drinks, muffins for parents, swords, fairy wands, party games, rug, assortment of balls and golf clubs ... we were off to the park. The weather held and we had a great treasure hunt, crocodile pinanta, picnic and lots of cake.
Our afternoon was spent opening wonderful presents, we managed to keep all cards witht he right pressie, which is no easy feat ... my daughter could win awards for her speedy unwrapping.
With the remnants of the picnic unpacked and wrapping paper cleared up I had to think about dinner. We have six friends coming over for an relaxed supper. After such an exhausting day I am serving a really easy pudding that my Mummies best friend calls Bavarian Cream.
BAVARIAN CREAM - Serves 6
Ingredients
300mil Double cream, 500g Total greek yogurt, 60g Dark muscovado sugar
- Whip the cream till thick, once whipped it should stay on a spoon if turned upside down. Watch you don’t over whip it, cream can take quite a long time to thicken up, but, once it thickens it happens quickly. If you over whip the cream it can split, you know when you have done this as it starts looking a bit odd in the bowl
- Thoroughly mix the yogurt into the cream
- Transfer the mixture to your serving dish
- Sprinkle the sugar evenly over the dish
- Keep in the fridge until you are ready to serve
Cooking notes
It is a really simple recipe and takes minutes to make. It is best made at least two hours before it is eaten as you want the sugar to melt into the cream mixture and it needs a while to do this. I like to serve it in quite a flat bowl, the yogurt and cream should be no more than 2/3cm thick, so everyone gets lots of the melted sugar on the top if the pudding.
Adapting
A good alternative to the muscovado sugar would be raspberry compote. Drizzle it over the top of the cream and yogurt.
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