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
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Ingredients
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1 cup
Blueberries
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1 cup
Strawberries
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1 cup
Raspberries
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4 tablespoons
sugar (i use organic, light brown)
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4 tablespoons
good quality bourbon whiskey
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1 pint
heavy cream
Directions
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mix berries in a bowl, cut large strawberries into bite size pieces
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divide berries in 4 desert bowls
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sprinkle 1 tablespoon sugar over berries in each bowl
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add 1 tablespoon whiskey to each bowl
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gently toss berries with sugar and whiskey, then allow to macerate for about 30 minutes in fridge
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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!
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