You might be shocked to know that I’ve been blogging off and on for about six years. I know, I was kind of surprised when I looked back through all my files only to find recipes from as far back as 2010. Geesh. What took me so long to get serious? Well, that’s a long, long story that I’ll spare you. I didn’t want to have you miss this recipe though! This was the very first recipe I posted way back in 2010 when two of my friends threatened to start a blog ABOUT me if I didn’t start one of my own.
Of course, the first photos didn’t look like this. And, I know, I still have a long way to go with photography skills but I promise you won’t be disappointed with the recipe itself. It’s light, refreshing and it pairs well with just about any fruit that’s in season. So, try it different ways! Experiment! But, you’ll probably want to double the recipe right away. It’s that good.
For the photo, I used my first real current harvest. I had enough to make a simple, stovetop refrigerator jam very similar to this one posted a couple weeks ago. Feel free to use any flavor jam you have in the refrigerator for the bottom layer or, really, you don’t need any at all. This recipe pairs well with fresh fruit, jam, or even pureed fruits drizzled on top.
- 1 c. half & half
- 4 Tbls. Raw sugar, honey or maple syrup
- 1 ½ tsp. gelatin (I use Great Lakes) bloomed in 2 Tbls. Water
- ½ tsp. vanilla or one vanilla bean, scraped
- 1 c. plain yogurt, not Greek
- Heat half and half and sugar, stirring frequently, until bubbles start to form around the outside of the pan.
- Remove from heat and stir in bloomed gelatin, stirring to dissolve completely.
- Allow to cool for 15 minutes.
- Stir in vanilla and yogurt.
- Pour into individual containers and chill for 2 hours before serving.