| Yield: 8 servings |
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RECIPE INGREDIENTS
| 1/2 pint raspberries |
| 1/2 pint blackberries |
| 2 pints strawberries, sliced |
| 1 nip (2 ounces) Frangelico, Sambuca, or Amaretto -- a couple generous shots |
| 2 cups heavy cream (eyeball it) |
| 1/4 cup sugar |
| 2 packages of anisette toasts, such as Stella D'oro, cut into large bits with a serrated knife |
| 1 3.5 ounce bar bittersweet chocolate, such as Ghirardelli (look for it on the baking aisle) | | |
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DIRECTIONS
1. In a bowl, combine the berries with the liqueur of choice. Let the berries sit and macerate while you make dinner. Whip up the cream with the sugar, using a hand mixer, until soft peaks form; reserve the whipped cream in the refrigerator.
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2. Once dinner starts winding down, arrange the bits of anisette toasts in a shallow serving dish with sides. Top with the booze-soaked berries, spreading them over the toasts. If the whipped cream has lost some of its air, give it a quick beat with a whisk. Top the berries with the whipped cream. Using a vegetable peeler, shave curls from the side of the chocolate bar, letting them cover the whipped cream.
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| Recipe reprinted by permission of Random House 2005. All rights reserved. |
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Rachael Ray Boozy Berries and Biscuits
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