Recipe Centre

Summer berry fool in chocolate eggs

Ingredients
300 g frozen summer berries (an assortment of berries can be used)
45 ml castor sugar
30 ml Grand Marnier
30 ml crème fraîche (sour cream)
5 ml orange essence
500 ml cream, whipped
2 large chocolate Easter eggs

Method:
Defrost berries and drain off any excess liquid.
Purée berries, sugar, liqueur and orange essence in a blender or food processor, or rub the mixture through a sieve.
Whip cream until it forms soft peaks, then fold in crème fraîche.
Fold puréed berries into cream mixture and mix until smooth.
Dip a knife into boiling water and use to cut Easter eggs in half.
Place halves on a serving plate.
Spoon berry mixture into halves and decorate with fresh berries and mint.

Recipe From : True Love April 01, 2003

Recipe from True Love : April 01, 2003 See what True Love has in store this month. Subscribe now and save!