ingredients
1-pint blueberries
½ cup sugar
¼ cup blueberry jam
2 tbs framboise (raspberry liqueur)
1-pint raspberries
¼ cup red raspberry jam
3-½ cups cold heavy cream
1 tsp vanilla
directions
In a small saucepan crush ½ 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 ½ cups heavy cream, ¼ 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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STAR SPANGLED FOOLS
Serves Ten
