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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Boozy Berries & Vanilla Bean Whipped Cream Recipe

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This recipe for Boozy Berries & Vanilla Bean Whipped Cream is from The Culinary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups raspberries, blackberries, blueberries, strawberries, pomegranate seeds
1/2 cup raspberry jam
2 tablespoons agave syrup
2 tablespoons lemon juice
3 tablespoons liqueur, Amaretto, Chambord or Grand Marnier

Fresh Homemade Whipped Cream
1 cup very cold heavy cream
1 teaspoon vanilla bean extract optional
1 heaping tablespoon powdered sugar
Directions:
Directions:
Boozy Berries- Put the berries in a large bowl. Whisk together remaining ingredients in a separate bowl. Fold the sauce into the berries. Cover and refrigerate for 30 minutes or overnight to macerate berries.

Whipped Cream- Whip cream, vanilla and powdered sugar in a chilled bowl by hand or in a mixer until it begins to thicken and forms soft peaks. Careful not to over beat or it will become grainy. Can be made a day ahead and refrigerated. If whipped cream softens, whip up again until firm.


Chef Tip- Macerating- is similar to marinating, but refers to soaking fruit in a flavored liquid such as liquor, vinegar, or syrup for a few hours or overnight. Macerated berries are great served with shortcake, pound cake, cheesecake, scones, pavlovas, crepes, Greek yogurt or ice cream.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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