| How To Cook: |
|
|
1. Pick over the berries carefully, removing any stems and discarding berries that are badly bruised or show signs of mold. Place the fruit in a heavy 3- to 4- quart saucepan and cook over low heat for 30 minutes, stirring and mashing the fruit against the bottom and sides of the pan to extract its juices.
|
2. Stir in the sugar and simmer until dissolved. Taste and add more sugar if desired. Then puree the fruit, a cup or so at a time, in a blender, or force it through a fine sieve or food mill set over a bowl. Cover and refrigerate.
|
3. Just before serving, beat the cream with a whisk or a rotary or electric beater until it forms stiff peaks on the beater when it is lifted from the bowl.
|
4. With a rubber spatula gently fold the pureed fruit into the cream but do not overmix; the intermingled streaks of puree and cream should create a marbled effect. Serve at once in parfait glasses or individual dessert bowls.
|
