A simple and delicious dessert.
We are so blessed to live near so many Farmer's Markets, where seasonal fresh fruits and vegetables are abound.
Beautiful. Vibrant. So sweet.
Berries . . . blueberries, strawberries, raspberries, and blackberries are making their debut on Farmer's stands.
They're waiting patiently to be brought home . . . and tossed in a salad, filled in a crostada, or eaten on top of warm oatmeal.
For me, I have dreamy thoughts of iced berries and sweet cream.
Besides, these pretty antique dishes were begging for an old-fashioned dessert.
. . . and iced berries & sweet cream is just that. Timeless.
It's simple and delicious.
Even luxurious with its rich, sweet cream.
Since the sweet cream can be prepared ahead of time, this dessert is prefect for the busy hostess!
iced blueberries in sweet cream
1 pint fresh blueberries
2 egg whites, slightly beaten
1 cup plus 2 teaspoons milk or cream
2 tablespoons honey
Pinch of salt
2 teaspoons sugar
fresh mint, for garnish
To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer.
After the berries are frozen, they can be transferred to a bag and stored for up to six months.
While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stove top and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt.
After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
Pour the cooled sweet cream over the frozen berries to serve.