Recipe: Yoghurt Whip with Boozy Berries
We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Recipe: Yoghurt Whip with Boozy Berries
A quick and impressive dessert from ingredients you probably already have!
Words by Ben Shewry, Photographs by Kylie Shewry
Published 27.08.24
Yoghurt Whip with Boozy Berries
This recipe is a quick and easy sure-fire winner. Whenever I serve it, I grab whatever local fruits are in season (we used berries in this recipe, but feel free to mix it up!) and roast, poach, or serve them raw with this yoghurt whip. - Ben
For The Yoghurt Whip
Ingredients
250g sheep’s milk yoghurt or greek yoghurt
250g thickened cream
½ teaspoon Heilala pure vanilla paste
40g castor sugar
½ teaspoon finely grated lemon zest
Tiny pinch salt
Method
Place all ingredients for the whip in a bowl and whisk until soft peaks form. Place covered in fridge until needed. This must be made on the day.
For the Boozy Berries
Ingredients
1 punnet of blackberries
1 punnet of raspberries
200g cherries, pitted by cutting in half and removing stones
2 tablespoons Beechworth Bitters Yuzucello (our favourite), or any orange liqueur you may have at home
1 tablespoon of icing sugar
Notes
You can use any combination of in-season berries, such as mulberries or strawberries hulled and quartered.
If you prefer to leave the booze out of this recipe, then a squeeze of orange juice works well instead
Method
Combine all berries in a bowl and sift icing sugar over the top.
Add Yuzucello and stir gently until icing sugar dissolves. Let to stand for 10-20 minutes for flavours to develop.
To Serve
Place a really large scoop of the yoghurt whip on one side of 4 bowls. Spoon a huge spoon of the berries and cherries alongside the cream, ensuring plenty of the boozy syrup.
Feel free to mix it up with the fruit - omit the berries and serve the whip with some roasted stonefruits, stewed apple and rhubarb, or poached pears - whatever takes your fancy!
My yogurt whip was inspired by my grandmother Lois’s jelly whip, a delicious but harder-times dessert from the 1950’s. I make this whenever I’m on the run and need to sling out a quick dessert. Say I work until 7pm, then dash home to cook a simple but still impressive (I’m a chef, thats what they expect!) dinner party for friends at 8pm I go for this and its endless variations of vanilla, ice, citrus zest, honey and maple syrup etc etc. Hot tip- I never tell my guests it took 2 minutes to make. Bask in your glory.
