Time 40m Yield 16 Number Of Ingredients 5 Steps:
Cut cream cheese into about 8 cubes and place into a medium bowl. Beat until smooth with an electric mixer, about 2 minutes. Add blueberries, and mix on low until fruit is partially smashed. Add raspberries, and mix just until they’re broken up. Add vanilla extract and maple syrup, and mix until desired consistency is reached. Spoon cream cheese into an airtight container and refrigerate until firmed up, about 30 minutes. Store in the refrigerator.
Time 1h15m Yield 6 servings Number Of Ingredients 10 Steps:
For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in. Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool. For the orange liqueur raspberries: Add the raspberries, confectioners’ sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour. To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a mixing bowl, add cheese, yogurt and honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest. Layer lemon cream and blueberries or raspberries in dessert dishes or wineglasses. Garnish with a sprig of mint.
Time 10m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large bowl, beat ricotta, cream and honey until combined. Divide berries among 6 dessert dishes. Top with cream and hazelnuts. Refrigerate until serving.
Time 15m Yield 12 Number Of Ingredients 4 Steps:
Beat whipping cream with an electric mixer until soft peaks form; beat in sugar until incorporated. Stir in condensed milk. Fold in mixed berries.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much. Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved. Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.
Number Of Ingredients 6 Steps:
Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using. Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.
Time 15m Number Of Ingredients 6 Steps:
Measure the cassis into the base of a large serving bowl and stir in the strawberries. Pile the raspberries and blueberries on top and scatter over the sugar, but don’t mix yet. Cover the bowl with cling film. Just before serving gently toss the berries and serve with a big jug of cream.
Time 5m Yield 4 servings Number Of Ingredients 4 Steps:
The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter. Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours. Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.
Time 25m Number Of Ingredients 3 Steps:
Toss strawberries with 1/4 cup sugar. Let sit until juicy, 20 minutes. Whip heavy cream with remaining sugar.
