As much as I love cooking, in the summer I’d much rather sit at a terrace with a cool drink than spend a lot of time indoors over a hot stove. People-watching in the company of a nice refreshment becomes a lot more interesting. Creating the perfect three-course meal, on the other hand, less so. Luckily, it doesn’t take a lot of work (or a top chef) to put quick, easy meals — or in this case, desserts — on the table. With a minimum amount of effort, you can eat relatively healthily and enjoy food that is as colourful and vibrant as the season itself.
These sinfully luscious, white chocolate creams are decadently crowned with a ruby red coulis made from fresh summer fruits. I can’t think of a more elegant and easy dessert to round off a sultry summer evening meal!
100g white chocolate, broken
300g full-fat Greek yogurt
250g strawberries, cleaned and quartered
100g red currants
2 tbsps raw cane sugar
½ tbsp Kirsch
mint leaves and fresh fruit, to serve
Slowly melt the chocolate au bain marie (in a dish over a bowl or pan of hot water).
Allow it to cool for a minute and then whisk in the yogurt until you have a nice, creamy consistency.
Divide the mixture among four glasses and place in the fridge for at least three hours.
To make the coulis, put the fruit (reserve some for serving), sugar and Kirsch in a small pan, bring to the boil and then immediately reduce the heat to a gentle simmer. Allow the coulis to cook for 10-15 minutes. The sauce should be thick but still a runny. You don’t want to cook it as thick as jam, so stay alert!
Allow the coulis to cool and refrigerate.
To serve, divide the coulis over the creams and decorate each portion with some fresh fruit and a few leaves of fresh mint.
Paola Westbeek is a food, wine and travel writer with a good dose of joie de vivre. She is passionate about French cooking, old-fashioned chansons, Rembrandt and life. Paola is available for all kinds of recipe development, food and wine writing, and culinary advice. For more information visit: inmylife-paola.blogspot.com