Recipes
Recipe: Wheat berry fools with Grand Marnier figs
Recipe: Wheat berry fools with Grand Marnier figs
Recipes
Recipe: Wheat berry fools with Grand Marnier figs
Ingredients
Directions
1 Combine the figs and the liqueur in a small bowl and set aside to plump for 15 minutes, stirring once or twice, while you prep the ingredients.
2 Meanwhile, beat the yogurt with 2 tablespoons of the honey, 1 tablespoon of the orange zest, and the cinnamon in a large bowl until smooth. Stir in the wheat berries. Using a hand mixer at medium speed, whip the cream in a medium bowl until foamy. Add the remaining 2 tablespoons honey and continue whipping until soft peaks form.
3 Drain the figs, reserving their juices. Combine 2 tablespoons of the figs with the remaining 1 teaspoon zest in a small bowl and set aside for garnish. Stir the remaining figs into the bowl with the yogurt mixture. Scrape one-third of the whipped cream on top and fold in using a spatula. Fold in the remaining whipped cream in 2 additions until just incorporated. Divide among serving bowls, cover with plastic wrap, and chill for 2 hours. To serve, top each bowl with a bit of the reserved figs and their juices.
To get a head start: The dessert can be prepared up to 4 hours ahead. Add a dash more liqueur to the figs reserved for the garnish, if necessary.
To lighten it up: You can use lowfat plain Greek yogurt, if you like.
Serves 6 to 8.
To learn more about the author of this cookbook, check out Style at Home's interview with Maria Speck here.
BUY THIS BOOK
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
- 3/4 cup finely chopped dried figs, preferably Turkish or Greek
- 3 tablespoons Grand Marnier or other good-quality orange-flavored liqueur
- 1 cup plain whole-milk Greek yogurt
- 4 tablespoons honey
- 1 tablespoon plus 1 teaspoon freshly grated orange zest (about 2 oranges)
- 1/4 teaspoon ground cinnamon
- 1 cup cooked soft whole wheat berries
- 1 cup heavy whipping cream, chilled
Directions
1 Combine the figs and the liqueur in a small bowl and set aside to plump for 15 minutes, stirring once or twice, while you prep the ingredients.
2 Meanwhile, beat the yogurt with 2 tablespoons of the honey, 1 tablespoon of the orange zest, and the cinnamon in a large bowl until smooth. Stir in the wheat berries. Using a hand mixer at medium speed, whip the cream in a medium bowl until foamy. Add the remaining 2 tablespoons honey and continue whipping until soft peaks form.
3 Drain the figs, reserving their juices. Combine 2 tablespoons of the figs with the remaining 1 teaspoon zest in a small bowl and set aside for garnish. Stir the remaining figs into the bowl with the yogurt mixture. Scrape one-third of the whipped cream on top and fold in using a spatula. Fold in the remaining whipped cream in 2 additions until just incorporated. Divide among serving bowls, cover with plastic wrap, and chill for 2 hours. To serve, top each bowl with a bit of the reserved figs and their juices.
To get a head start: The dessert can be prepared up to 4 hours ahead. Add a dash more liqueur to the figs reserved for the garnish, if necessary.
To lighten it up: You can use lowfat plain Greek yogurt, if you like.
Serves 6 to 8.
To learn more about the author of this cookbook, check out Style at Home's interview with Maria Speck here.
BUY THIS BOOK
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
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