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Kentish Fruit Cream

Western.Chefs's picture
Ingredients
  Mixed summer fruits 1 Pound (450 Gram, E.G., Cherries, Red And White Currants, Raspberries And Strawberries)
  Preserving sugar 1 Pound (450 Gram)
  Double cream 1 Pint (600 Milliliter)
Directions

MAKING
1) Separate the softest summer fruits, such as the raspberries and strawberries, to a side and boil the remaining summer fruits with the preserving sugar for about 10 minutes.
2) First add the softer fruit to the pan and cook further for 2 minutes.
3) Sieve and cool the fruit mixture.
4) When cool, fold well in the double cream and whip up the whole lot together till the mixture attains a thick consistency.

SERVING
5) The fruit cream is ready to be served portioned in bowls.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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4.327275
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 687 Calories from Fat 364

% Daily Value*

Total Fat 40 g62.2%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0 mg

Total Carbohydrates 81 g26.9%

Dietary Fiber 0 g

Sugars 79.3 g

Protein 2 g3.9%

Vitamin A Vitamin C

Calcium 0.08% Iron 0.04%

*Based on a 2000 Calorie diet

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Kentish Fruit Cream Recipe