I'm not really a dessert kind of girl. I have no trouble resisting sweet dishes of any kind. (Put a bowl of salt and vinegar crisps in front of me, however, and I'll have my nose in there like a snout in a trough.) So it's weird that I keep trying out Delia's puddings every time Waitrose releases their Delia recipe of the week.
But they're just the kind of desserts I like - light, fruity, creamy. Not a flake of chocolate in sight.
This sweet little number is Delia’s Vanilla cream terrine with raspberries and blackcurrant coulis.
It was amazing. It looked like tofu, but tasted like heaven. It was basically just a big block of cream with some berries drizzled over it. The base is double cream, Greek yogurt, vanilla and gelatine to set it. Pretty much like a panna cotta. The topping was a blueberry coulis (the recipe calls for blackcurrants), with raspberries and basil leaves (the recipe calls for mint - I can't leave any recipe un-tweaked.)
It's while I'm in the middle of making desserts like this that I remember why I don't eat dessert. This delicious hoover-able dessert consists of an entire tub of double cream, and most of a tub of Greek yogurt, and a whole load of sugar. (I love the traffic light system supermarkets use to help you determine how healthy a product is. "Hey, this double cream gets a green light for salt! Excellent!")
We wolfed down two servings, and I reluctantly took the rest in to work. I must remember next time only to make pudding when I have guests coming around who can help eat it. Delia's making it hard for me not to become a "dessert person".
