Strawberries in Raspberry Cream
|Fresh strawberries||1 Pint|
|Fresh raspberries/Frozen raspberries||1⁄2 Pint|
|Granulated sugar||To Taste, for sprinkling|
|Orange juice||2 Cup (32 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
Method Hull strawberries, place them in a bowl, sprin- kle with granulated sugar to taste (less will be needed if frozen raspberries are used in the cream) and spoon over the orange juice and kirsch.
Cover and chill.
To prepare the raspberry cream: push rasp- berries through a nylon sieve or puree them in a blender and strain to remove the seeds.
Beat in the confectioners' sugar a little at a time.
Whip the cream until it holds a soft shape, carefully fold in the raspberry puree and spoon this over the strawberries.