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Fruit and Cream with a White Balsamic Drizzle

I suggest calling this a Coupe Raisa, because we have been watching more Star Trek, and that is the ultimate vacation spot in the Federation, it seems, and this is the ultimate unctuous, creamy, fresh dessert with just a hint of acidity. (And thus marking me out as a nerd henceforth).

This is a bit of a twist on normal berries and cream. Around here that tends to involve Double Crème from Gruyèree which is so thick it stands up on the spoon. There was some on sale last week, so I picked some up. As it is the middle of winter, berries are only available for substantial amounts of ready money (or credit, but lots of it either way). What we had on hand happened to be blood oranges though, so that is what I did.

The White Balsamic Syrup is one I got as a Christmas gift. I hadn't opened it yet, but when I assembled the Coupe Raisa bowls, they looked like they needed it, so I brought it out and it was a hit. So here goes.

Ingredients (per person):

A generous dollop of Double crème de Gruyère ( in a pinch, mascarpone might do instead)

One blood orange

Optional: half a banana, sliced

3 dates, pitted and quartered (prunes work, but they are not as good)

A handful of roughly crushed pistachios

1/2 tsp cacao nibs

A drizzle of white balsamic syrup

1) Layer ingredients in a bowl, starting at the top of the list and working your way down. Serve with a small spoon. Mix up as desired.

This was super tasty and I cannot recommend it enough. I loved the bite from the balsamic syrup paired with the cream and the fruit. The cacao nibs and the pistachios added some welcome textural contrast, too. A meringue crumble dup in there could work, but the extra sugar would be simply unnecessary.

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