Saturday, 26 June 2010

Stawberries with Swedish Cream

Nothing says summer like fresh berries, so for this week's IHCC Mark Bittman Summer Lovin' theme I made his Strawberries with Swedish Cream.
The cream is given a tart edge with the addition of sour cream and elegance with good liqueur. I added superfine sugar and the amaretto after the cream developed soft peaks, about 2 tbsp each or so, and continued to whip a little longer. Then folded in the sour cream and served over quartered large berries. Simple, summery and delicious!

This wee cherry is from my small harvest in my backyard. Hubby planted a cherry tree for me a few years back for Mother's Day and this is the first time we have had cherries to pick. (Okay, there was one cherry last year that got eaten by a bird) But this year there are three and four cherries at once! So, enough for garnishing anyway.

Strawberries With Swedish Cream
Mark Bittman, NYT Diner's Journal

Yield 4 to 6 servings

Time 10 minutes


* 1 cup heavy cream
* 1/2 cup sour cream
* Sugar or honey to taste
* 1 tablespoon any liqueur, like Cointreau or amaretto (optional)
* 1 quart strawberries, washed, hulled, and left whole


* 1. Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
* 2. Put the berries in four to six bowls or stemmed glasses and top with the cream.