70 summer berry cream Recipes

af of a sandwich white bread, crusts removed, i.e pepperidge farm or similar brand ), blueberries, strawberries, sliced or cut up, red raspberries, blackberries or other type berries ( red or black currents , cranberries etc.), sugar or to taste, fruit flavored liquor , ruby port or brandy, heavy cream , sweetened and whipped for a topping/garnish, mint leaves as a garnish

thick egg bread slices, red or purple plums (about 3 large), halved, pitted, each half cut into 6 slices, sugar, baskets raspberries (about 2 2/3 cups), basket blueberries (about 1 1/3 cups), fresh lemon juice, sweetened whipped cream

assorted berries, water, sugar, vanilla extract, brioche bread, cream, for garnish

prepared angel food cake, fresh strawberries -- hulled & quartered, fresh blueberries, fresh raspberries, fresh blackberries, sugar, orange-flavored liqueur or orange juice, grated lemon peel, heavy cream, sugar, whole fresh berries, mint

whole wheat bread, crusts removed, powdered gelatin, cold water, thawed frozen pure (no sugar added) apple juice concentrate, raspberries, red currants (substitute blackberries or more of the other berries), strawberries, hulled, frozen cranberries, blueberries, cold heavy cream (optional), ramekins, cutter, serrated bread knife

cake flour, superfine sugar, egg whites, at room temperature (about 10 large egg whites), cream of tartar, salt, vanilla extract, mixed berry, mango, peeled, pitted and cubed, nectarine, pitted and sliced, orange juice, fresh raspberry (or frozen ), fresh lemon juice, sugar

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

egg whites whipped, vanilla, cream of tartar, bakers sugar, mango (might need more) puree, ginger finely grate, fresh berries & summer fruit, sheet parchment paper