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STAR SPANGLED FOOLS Serves Ten


ingredients

1-pint blueberries

cup sugar

cup blueberry jam

2 tbs framboise (raspberry liqueur)

1-pint raspberries

cup red raspberry jam

3- cups cold heavy cream

1 tsp vanilla

 

directions

In a small saucepan crush cup of the blueberries with2 tablespoons of sugar.  Cook over moderate heat until the berry juices are released, about 5 minutes.  Stir in the blueberry jam and cook until warmed through.  Strain into a bowl pressing on the solids and add 1 tablespoon of the liqueur and cool.

Rinse the saucepan and add 1/ cup of the raspberries, 2 tablespoons sugar and crush together.  Cook over moderate heat until the berry juices are released.  Add the raspberry jam and cook until warmed through.  Strain into a bowl, and add the remaining liqueur and cool.

In a mixer whip 2 cups heavy cream and fold half of the whipped cream into the blueberry mixture, the other half into the raspberry mixture and refrigerate.

In a mixer combine the remaining 1 cups heavy cream, cup sugar, vanilla and whip.

 

In a stemmed glass, spoon the blueberry, followed by the vanilla cream, then the raspberry, and top with the reaming blueberries and raspberries.

 

Recipe courtesy Food and Wine Magazine

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