Red Fruit Bowl With Raspberry Puree
|Ripe cherries||1 1⁄2 Pound|
|Ripe strawberries||2 Pint|
|Red currants||1 Pint|
|Sifted confectioners sugar||1 Tablespoon|
|Confectioner’s sugar||1 Tablespoon|
|For raspberry puree|
|Ripe raspberry||2 Pint|
|Confectioner’s sugar||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Confectioners sugar||3 Tablespoon|
1 Pit the cherries.
2 Hull the strawberries.
3 Remove the stalks from the red currants.
4 In a glass bowl, mix all the prepared fruits along with raspberries.
5 Add cognac, lemon juice and sugar for flavour and gently toss to mix.Make sure not to crush the fruits.
6 Chill in the refrigerator for atleast 30 minutes before serving.
7 For raspberry puree: Wash the raspberries throughly.
8 In an electric blender jar,add the raspberries and blend to make a smooth puree.Strain.
9 Add some lemon juice and sugar for flavour.Chill.
10 Serve the tossed fruits along with the chilled raspberry puree.