No Christmas brunch would be complete at our house without a fruit bar served with dipping cremes. I find myself being pulled to the fruit more than anything else on the buffet. For good reason, filled with beauty, wonderful aroma, and a healthy alternative to an otherwise heavy breakfast. Two of my favorite dipping cremes to serve with fruit is champagne sabayon and cheesecake crème.
Let’s start with the Cheesecake Crème to give the flavors time to blend while working with the sabayon. In a medium mixing bowl, beat 4 ounces of softened cream cheese with 1/2 cup marshmallow cream until fluffy.
Add 1 1/2 teaspoons grated orange zest and a dash of ground ginger; whip until well mixed. Refrigerate until ready to use allowing the flavors time to blend.
When ready to serve cut up some fresh fruit of your choice. I like to lay the fruit out on a large charcuterie board with the crème along the side allowing guests to choose the fruits of their choice.
I use the following: seedless grapes, watermelon cubes, quartered strawberries, orange sections, sliced kiwi, sliced banana, a handful of blackberries, some mixed nuts or chocolate squares, dried apricots, and raspberries. Think color when choosing fruit. A wide array of color gives it that wow factor, feel free to substitute and reduce as suits your celebration.
You can serve the fruit in small bowls and top with 2 tablespoons of cheesecake crème if you prefer. I love serving it on a board for presentation. It looks so pretty I just cannot help myself. – Ella💙
- 2 cups seedless purple grapes, halved
- 1 cups watermelon, cubed
- 2 cups strawberries, quartered
- 2 orange, sectioned
- 2 kiwis, peeled and sliced
- 1 banana, sliced
- 1/2 cup blackberries
- 2 Hershey milk chocolate bars cut into squares
- 1 cup dried apricots
- 2 cups raspberries
- 4 ounces cream cheese, softened
- 1/2 cup marshmallow cream
- 1 1/2 teaspoons grated orange rind
- Dash ginger
Prepare the cheesecake crème: In a medium mixing bowl, beat the cream cheese and marshmallow cream until fluffy. Add orange rind and ginger; whip until well mixed. Refrigerate until ready to use allowing the flavors time to blend.
Wash and prepare the fruit leaving the banana and chocolate for last and right up to serving time.
Lay the fruit out on a large charcuterie board. Nestle the crème bowl amid the fruit. Serve immediately.