Macerated Berries With Whipped Cream Recipes
MACERATED BERRIES WITH WHIPPED CREAM
This is a wonderful summertime dessert. So delicious with a nice glass of sparkling wine. This is also great served with some dark chocolate. From The Wine Club cookbook. Serve the berries in a white wine glass for a nice presentation. If you do not have rose water you can flavor the whipped cream with vanilla or lemon extract.
Provided by susie cooks
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 tablespoons of sugar and 1 tablespoon of sparkling wine. Gently toss the berries; let stand at room temperature for 1 hour.
- Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer.
- In chilled bowl beat the whipping cream, confectioner's sugar and the rose water until soft peaks form.
- In wine glass layer raspberries, whipped cream and blueberries. Fill glasses half full.
Nutrition Facts : Calories 196.3, Fat 13.5, SaturatedFat 8.2, Cholesterol 48.9, Sodium 15, Carbohydrate 16.6, Fiber 2.9, Sugar 11.3, Protein 1.4
MACERATED BERRIES
Make and share this Macerated Berries recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, stirring gently. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 95.8, Fat 0.7, Sodium 1.9, Carbohydrate 23.8, Fiber 5.2, Sugar 15.7, Protein 1.4
MERINGUE, MACERATED BERRIES, WHIPPED CREAM AND HAZELNUT SAUCE
Make and share this Meringue, Macerated Berries, Whipped Cream and Hazelnut Sauce recipe from Food.com.
Provided by Manami
Categories Dessert
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
- Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
- Preheat oven to 200°F.
- Have a large baking sheet lined with foil and greased lightly with butter.
- In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
- Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
- Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
- Place in the oven on the middle rack for 1 hour.
- Turn off the oven and leave in oven until dry, about 1 hour.
- Remove from oven and transfer to a rack to cool completely.
- In a mixing bowl beat the heavy cream to soft peaks.
- Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
- Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
- Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
- HAZELNUT CHOCOLATE SAUCE:.
- Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
- Remove from heat, add the chocolate and whisk until melted and well blended.
- Whisk in the hazelnuts and cover to keep warm until needed.
Nutrition Facts : Calories 688.5, Fat 42.1, SaturatedFat 23.6, Cholesterol 137.6, Sodium 69.1, Carbohydrate 76.4, Fiber 3.2, Sugar 42.2, Protein 6.7
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