Berries and Cream
10 to 12 servings
Prep: 30 minutes
Chill: 2 hours
1/2 cup apple jelly
1-1/2 cups fresh blueberries
4 cups fresh strawberries, similar in size, with stems removed
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon finely shredded orange peel
1/2 teaspoon vanilla
1/3 cup dairy sour cream
Directions
1. In a small saucepan cook and stir apple jelly over medium heat until
melted; cool. Toss blueberries with half of the jelly.
2. On a large rectangular platter or tray (about 13x9 inches) arrange
blueberries upper left-hand corner in a square. Place strawberries, stem
side down, in horizontal rows (resembling a flag), leaving about 1 inch
between each row for whipped cream filling. With a pastry brush, brush
strawberries with remaining jelly.
3. For the whipped cream filling, in a chilled mixing bowl combine
whipping cream, sugar, finely shredded orange peel, and vanilla. Beat
with chilled beaters of an electric mixer on medium speed until soft
peaks form (tips curl). Fold in sour cream. Place filling in a pastry
bag fitted with a large, grooved tip.
4. Pipe the whipped cream filling in rows between the strawberries.
Serve immediately or cover and chill for up to 2 hours. Makes 10 to 12
servings.
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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