Creamy Berries

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Having a sunny day in Bristol is not a frequent event. Coming from a sunny country, you would expect this to take a toll on me but, in fact, I quickly adapted. Whenever a ray of sunshine is out I enjoy it as much as possible! Turning a bit British I think…

What better way to enjoy a summer day than playing a bit in the kitchen and making a refreshing dessert?


Creamy Berries (serves 4)

  • 300 ml of fresh double cream
  • 3 egg whites
  • 8 tbsp of sugar
  • 100 g of blackberries
  • 150 g of raspberries
  • 4 strawberries
  1. In a small pan heat half of the blackberries and raspberries with 5 tbsp of sugar. Stir and, as the berries soften up, mash them. You can use a masher to get them into a nice look-a-like jam. In case this mixture gets too thick add a bit of water. Wait for it to cool.IMG_0663
  2. Meanwhile, pour the double cream into a bowl and whisk it. Before it gets thick add 2 tbsp of sugar, whisking again.
  3. In a new bowl whisk the egg whites until thick. Add the remaining 1 tbsp of sugar and whisk a bit more.
  4. Add the egg whites to the whipped cream. Mix well.
  5. Cut the remaining berries in halves.
  6. In small glass bowls or glasses, pour a portion of the cream mixture up to half. Lay the chopped berries on top of the cream, being careful to split the berries through the four bowls/glasses. Fill with an additional portion of cream.IMG_0732
  7. Sieve the berries sauce into a glass. Pour the sieved sauce on top of the cream and decorate with a fanned strawberry, leaves of peppermint, or some berries. You may reserve the remaining sauce to use in other recipes.
  8. Keep in the fridge until it is served.

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