Wild Berry Frango
A simple frango made from wild blackcap raspberries or other berries Makes 5 ½ cup ramekins
Dessert, wild fruit
thick Greek yogurt
like Faye brand
heaping cup blackcap raspberries
Fresh lemon zest
Put the black raspberries or other berries in a small pan with half of the honey and simmer until they’ve given up their juice and it’s reduced by half, a few minutes.
Pour the liquid into a bowl, cool, then mix in the yogurt.
Chill the berry-yogurt completely.
Season the cream with lemon zest to taste, along with the rest of the honey. Whip the cream to soft peaks, then gently fold in the yogurt mix, which should be very cold.
Spoon the mixture into ramekins, it should be marbled and not completely even. Freeze the ramekins. To serve, take the frangos out and set a timer for 10 minutes so the cream can soften.
Garnish the top of each frango with a few berries, or a handful if you have them.
Do not just put the frango in front of people frozen and expect them to wait and not chip away at it, they really need to soften around the edges for the best result.
Copyright: Chef Alan Bergo
Forager | Chef
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