Summer Berries With Orange Cream
POSTED: 10:25 am MST June 11,
2008
Makes 4 servingsIt's hard to improve on a bowl of fresh, juicy summer berries, though a dollop of liqueur-scented crème fraîche does "gild the lily" with elegance and sophistication. Serve this on a hot summer day.
6 cups mixed berries, such as raspberries, strawberries, blueberries, and blackberries
3 tablespoon sugar, divided, or to taste
¾ cup (6 ounces) crème fraîche (see Tip)
2 tablespoons orange-flavored liqueur, such as Cointreau
2 teaspoons pure vanilla extract
Orange zest and sprigs of fresh mint for garnishStir the berries with 1 tablespoon of the sugar in a medium bowl. Taste and adjust the sweetness.Whisk together the crème fraîche, the remaining 2 tablespoons sugar, liqueur, and vanilla in a small bowl.Spoon the berries into individual dessert bowls and top with the crème fraîche mixture. Garnish with a sprinkling of orange zest and mint sprigs.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
6 cups mixed berries, such as raspberries, strawberries, blueberries, and blackberries
3 tablespoon sugar, divided, or to taste
¾ cup (6 ounces) crème fraîche (see Tip)
2 tablespoons orange-flavored liqueur, such as Cointreau
2 teaspoons pure vanilla extract
Orange zest and sprigs of fresh mint for garnishStir the berries with 1 tablespoon of the sugar in a medium bowl. Taste and adjust the sweetness.Whisk together the crème fraîche, the remaining 2 tablespoons sugar, liqueur, and vanilla in a small bowl.Spoon the berries into individual dessert bowls and top with the crème fraîche mixture. Garnish with a sprinkling of orange zest and mint sprigs.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
