Berries with English cream
9 servings
30 minutes
Berries with English cream are an exquisite dessert of British cuisine that combines the tenderness of custard and the freshness of seasonal berries. English cream, known for its velvety texture and rich vanilla aroma, is the base of many classic desserts. Its preparation requires patience and precision: whipped yolks with sugar are combined with hot cream and milk, turning into a thick, silky mixture. The chilled cream perfectly complements the juicy berries, creating a delightful balance of sweetness and light acidity. This dish is suitable for an elegant finish to a festive dinner or a cozy tea time. It can be served in glasses or on plates adorned with fresh mint leaves. The taste of this dessert provides a sense of comfort and elegance, making it a favorite treat for many gastronomy enthusiasts.
1
The main thing is to make the cream in advance — then it can stay in the fridge 'for a special occasion'. But no more than 5 days! So, how to make custard. Whisk the yolks with sugar until smooth, add sifted starch (best done through a small sieve), and mix.
- Chicken egg: 6 pieces
- Sugar: 100 g
- Cornstarch: 3 teaspoons
2
Pour the milk and part of the cream (330 ml) into a saucepan.
- Milk: 300 ml
- Cream 35%: 330 ml
3
Cut the vanilla pod in half lengthwise, add to milk and cream, bring to a boil, and hold for another 10 seconds. If you don't have vanilla pods, feel free to use vanilla sugar.
- Vanilla pod: 0.3 piece
4
Remove from heat, take out the pod, and scrape the seeds back into the saucepan with milk and cream.
5
Now pour the hot milk in a thin stream, constantly stirring, into the beaten yolk with sugar and starch.
- Milk: 300 ml
- Cream 35%: 330 ml
- Chicken egg: 6 pieces
- Sugar: 100 g
- Cornstarch: 3 teaspoons
6
Place on low heat and, constantly stirring with a whisk to the bottom, cook until the 'first bubbles' appear. After that, cook the cream for another 3 minutes until it thickens.
7
Remove from heat, cover with plastic wrap (to prevent a crust from forming on the surface of the cream as it cools), and let it cool at room temperature. Then refrigerate for a few hours.
8
When it comes to dessert, take the cream, dilute it with some cream, whisk it together and serve with berries.
- Cream 35%: 330 ml
- Fresh berries: 220 g