Black pepper is an unlikely and stimulating addition to this dessert of fresh strawberries in whipped cream flavored with raspberry puree and Grand Marnier.
- 1 1/3 cups fresh raspberries (6 ounces), or the same quantity of frounceen raspberries, thawed
- 1/2 cup sugar
- 1 teaspoon fresh-ground black pepper
- 3 tablespoons Grand Marnier or other orange liqueur
- 1 1/2 cups heavy cream
- 1 quart strawberries (1 pound), 4 reserved, the rest hulled and halved
In a small saucepan, combine the raspberries and sugar. Cook over low heat, covered, stirring occasionally, until the berries are soft and the sugar dissolved, 5 to 10 minutes. Strain into a medium bowl, pressing the berries to get all the juice. Stir in the pepper. Chill until completely cold, about 20 minutes. Stir in the Grand Marnier.
In a large bowl, beat the cream just until it holds firm peaks when the beaters are lifted. Fold in the raspberry mixture and the halved strawberries until just combined. Serve in stemmed glasses or bowls, topped with the reserved whole strawberries.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
485 calories; 34g total fat; 122mg cholesterol; 35mg sodium; 41g carbohydrates; 6g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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