Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Creme Aux Fraises


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




3 pints fresh strawberries, cleaned and stemmed
2 tablespoons imported Kirsch (cherry liqueur)
3 tablespoons sugar
1-1/4 cups heavy cream
6 to 8 sprigs of fresh mlnt, for garnish

Put a mixing bowl and beaters in the refrigerator to chill. Puree the strawberries in a blender or food processor, then strain out the seeds by pressing the berries through a large, fine-meshed sieve. Discard the seeds. Add the Kirsch and sugar to the seedless strawberry puree, stirring to dissolve the sugar. Whip the cream until stiff in the chilled bowl. Carefully fold the cream into the pureed strawberries. Transfer to a glass or crystal bowl, cover with plastic wrap, and refrigerate until ready to serve. Just before serving, garnish with mint.

Make ahead: up to 4 hours; refrigerate

Yield: 6 to 8 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.