| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 6 |
|
1 pint baskets strawberries; hulled and halved |
|
|
; or quartered |
|
|
; (depending on size |
|
|
; of berries) |
| 1 1/4 |
c |
Creme de cassis liqueur |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Fresh lemon juice |
| 3 |
c |
Chilled whipping cream |
| 3 |
tb |
Powdered sugar |
INSTRUCTIONS
Combine first 4 ingredients in large bowl. Let stand at room temperature 1
hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.)
Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon
2/3 cup berries and some juices into each of 20 balloon glasses. Top each
with spoonful of whipped cream and serve.
Serves 20.
Bon Appetit June 1990
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Converted by MM_Buster v2.0l.
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