Ingredients:

  • 300g fresh strawberries, hulled and halved
  • 150g fresh blueberries
  • 42g honey
  • 15ml fresh lime juice
  • 2g lime zest
  • 245g plain Greek yogurt
  • 60ml heavy whipping cream, chilled
  • 12g maple syrup
  • 5ml vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Note: A hot oven ensures the berries roast rather than stew.
  2. Toss the 300g halved strawberries and 150g blueberries with 42g honey, 15ml lime juice, and 2g lime zest directly on the sheet.
  3. Spread the berries in a single layer so they aren't crowded.
  4. Roast for 12-15 minutes until the berries are bubbling and have released a thick, syrupy glaze.
  5. Remove the pan from the oven and let the fruit cool slightly. Note: This prevents the cream from melting instantly on contact.
  6. In a chilled bowl, beat 60ml heavy whipping cream, 12g maple syrup, and 5ml vanilla extract on high.
  7. Beat the mixture until stiff peaks form.
  8. Gently fold the 245g Greek yogurt into the whipped cream using a spatula until the mixture is velvety and uniform.
  9. Spoon a generous dollop of the chilled Cloud Cream into four glass serving bowls.
  10. Top with the warm roasted berries and drizzle the remaining pan syrup over the top.