It’s an old-fashioned English dessert of red berries, whipped cream, and crushed meringues - all layered into tall dessert glasses..
4 (2-ounce) packages fresh Strawberries, divided
1 ½ cups plus ¼ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
2½ cups cold heavy cream
2 teaspoons pure vanilla extract
5-6 (3-inch) bakery meringue shells, broken in pieces
Pour 2 packages of the raspberries, 1½ cups of the sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining ¼ cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
4 (2-ounce) packages fresh Strawberries, divided
1 ½ cups plus ¼ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
2½ cups cold heavy cream
2 teaspoons pure vanilla extract
5-6 (3-inch) bakery meringue shells, broken in pieces
Pour 2 packages of the raspberries, 1½ cups of the sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining ¼ cup of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.
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