what to make when you forget the dessert

My Global Pantry is your weekly guide for what to make out of seasonal produce and pantry staples. Mondays are free for everyone - snacks, sides, and easy cooking inspiration. Every Wednesday I share a new full-length weeknight dinner or WFH lunch recipe for PANTRY CLUB members. Join here to unlock every recipe and get a new one for your rotation each week.

The other night we had friends over for my boyfriend’s birthday and I made a whole dinner spread - fresh pasta, arugula salad, marinated beans (does this sound like me or what) - I didn’t think it was too ambitious, but of course everything takes longer when you’re trying to give off a casual “just threw this together” vibe. By the time I’d finished kneading and rolling the pasta I’d run out of steam for much else, and realized I’d forgotten the most important part of a birthday party, dessert.

This recipe (if you can even call it that) has saved me too many times to count, and it actually can be “just thrown together” when you have no time for real cooking or baking. Dress it up in coupes or wine glasses for a classy occasion, or lean into the casual charm for a backyard party. The best thing about it is that people are absolutely delighted, every time.

Earlier this summer my friend and I were invited to dinner last minute at someone’s apartment who we hadn’t yet met, and not wanting to show up empty-handed, we picked up wine, cream, and a crate of fresh strawberries on the way. As everyone started in on the post-meal drinks, we popped to the kitchen to borrow a bag of sugar and whipped up the cream while the berries got juicy. People LOVED it - before we even had a chance to serve, they grabbed spoons and turned the mixing bowls into one big shared dessert. There’s a sense of surprise and relief from the simplicity of berries and whipped cream after a big meal that hits just the right spot.

I have to admit the other night our friends showed up with a birthday cake themselves, which was very sweet and coincidental, and avoided the need for the macerated apricots I’d hastily prepped and stashed in the fridge for after our pasta. But that just means I’ve had delicious syrupy stone fruit for my yogurt bowls all week, so it’s a win for everyone.

Here’s all you need to do:

• Find the best berries or fruit you possibly can. If nothing fresh looks decent, frozen will work in a pinch.

• Wash and dry the berries, and slice any especially large ones into bite-sized pieces.

• Put in a big bowl and cover with a thin dusting of sugar. Mix, and let sit 30 minutes (or as long as you want - it’s easy to do this before dinner and have them ready and waiting afterward).

• Add a small pinch of salt to the cream and whip until fluffy. Tip - use small back-and-forth motions with your whisk, not circles.

• When the berries are juicy, serve with a big dollop of fresh whipped cream.

Alternately, serve the macerated berries with ice cream, cake, yogurt, or whatever else you like. They can be kept in a jar in the fridge for at least 3 days (probably much longer) and will continue to soften and release their juices over time.

Enjoy!

Chat soon - Susanna

Food science-y notes: “Maceration” is just the process of breaking something down, often with sugar or salt, to soften and release its natural juices. Sugar is hygroscopic, which means it naturally binds to and attracts the water molecules from its surrounding environment. This is how we get the syrupy juice simply from letting the berries and sugar sit together.

If you’re someone who really likes the specifications of a true recipe (hi mom), here you go:

Makes 2 generous servings (like the blackberry photo) or 4+ smaller servings

450g berries or fruit (1 lb)

~2 tbsp sugar

300ml whipping cream

1 tsp salt

Optional - lemon, basil, other berries, etc

Wash and drain the berries, and slice any especially large ones into bite-sized pieces. Add to a big bowl with a couple tablespoons of sugar and mix to combine - there should be a thin dusting of sugar over everything. If you want, add a squeeze of lemon and/or some chopped fresh herbs. Set aside for at least 30 minutes.

To another large bowl, add the whipping cream and a small pinch of salt. With a balloon whisk, tilt the bowl and use back and forth motions (not circles) to whip the cream until thick. Serve the berries with a big dollop of fresh whipped cream.

Extra berries can be kept in a jar in the fridge for at least 3 days. They’ll continue to soften and get even juicier as they sit.

On Wednesday paid readers will get the recipe for this pearl cous cous salad with fried zucchini and golden halloumi:

Thanks for reading! Learn more about my journey into food and what PANTRY CLUB is all about here, and follow @myglobalpantry on IG for more behind-the-scenes of my recipe testing.

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