Dark Red Berry Bowl

Before you decide that the following recipe isn’t for you because there are no Saskatoon berries where you live, take a careful look around, you might be surprised. I’ve since spotted them all around the city. That said, I’m not encouraging anyone to sample unknown berries from ornamental plants, but if you’ve had them before and know what they look like, they’re easy to identify. You can also substitute any dark, red berries or plums in season.

Ingredients

Kefir Creme Fraiche (make ahead)
  • 1 Tbsp. kefir (or coconut kefir)
  • 1 cup heavy cream (or coconut cream)
  • 1 cup saskatoon berries or any other dark, red berries
  • 2 Tbps. kefir creme fraiche
  • 1 tsp. maple syrup
  • 1/2 tsp. tsp lemon zest
  • 2 Tbsp. walnut pieces (or hazelnuts)

Directions

  • To make the kefir creme fraiche, combine the cream and kefir in a flass jar or container. Let it sit, covered with paper towel or cheesecloth for 20 – 24 hours, or until set firm. This time may vary depending on the potency of your kefir culture and room temperature.
  • Combine 2 Tbsp. of the creme with maple syrup and lemon zest. Taste and adjust if more sweetness is needed. Refrigerate for an hour (optional, to let the mixture reset)
  • To make the bowl, top berries with the creme and walnuts.

The creamy white topping is kefir creme fraiche – as I will call it. It was made by putting a tablespoon of kefir into one cup of heavy cream to set for about 20 – 24 hours at room temperature. It tastes like creme fraiche with a bit of an effervescence, which is really interesting. The creme is then mixed with maple syrup and lemon zest, and tops the berries. If Saskatoon berries are indeed out of reach, I imagine this going well with plums.

What do you think?