Macerated Berries With Whipped Cream Recipes

Steps:

• Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 tablespoons of sugar and 1 tablespoon of sparkling wine. Gently toss the berries; let stand at room temperature for 1 hour.
• Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer.
• In chilled bowl beat the whipping cream, confectioner's sugar and the rose water until soft peaks form.
• In wine glass layer raspberries, whipped cream and blueberries. Fill glasses half full.

Steps:

• Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
• Layer fruit in a bowl, spoon over whipped cream and serve.

Steps:

• Combine berries with sugar. Stir occasionally for 45 minutes, and watch as they transform into a vibrant, juicy sauce. Serve over ice cream, pancakes, or shortcake. For a float, alternate the berries with scoops of ice cream and top it all off with seltzer.

Steps:

• Combine all ingredients, stirring gently. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.

Steps:

• In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
• Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
• Preheat oven to 200°F.
• Have a large baking sheet lined with foil and greased lightly with butter.
• In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
• Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
• Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
• Place in the oven on the middle rack for 1 hour.
• Turn off the oven and leave in oven until dry, about 1 hour.
• Remove from oven and transfer to a rack to cool completely.
• In a mixing bowl beat the heavy cream to soft peaks.
• Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
• Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
• Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
• HAZELNUT CHOCOLATE SAUCE:.
• Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
• Remove from heat, add the chocolate and whisk until melted and well blended.
• Whisk in the hazelnuts and cover to keep warm until needed.