Author Notes
a super easy, delicious way to enjoy summer's bounty - inspired by the pastry chef in the Frankfurt Sheraton Hotel (In Frankfurt, Germany) during my apprenticeship in the early 80s..... —Ingrid Kwasniak
Ingredients
-
1 cup
Blueberries
-
1 cup
Strawberries
-
1 cup
Raspberries
-
4 tablespoons
sugar (i use organic, light brown)
-
4 tablespoons
good quality bourbon whiskey
-
1 pint
heavy cream
Directions
-
mix berries in a bowl, cut large strawberries into bite size pieces
-
divide berries in 4 desert bowls
-
sprinkle 1 tablespoon sugar over berries in each bowl
-
add 1 tablespoon whiskey to each bowl
-
gently toss berries with sugar and whiskey, then allow to macerate for about 30 minutes in fridge
-
remove from fridge about 10 minutes before serving, pour cold heavy cream in each bowl dividing up the pint between the 4 bowls and enjoy!
See what other Food52ers are saying.