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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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