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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, April 4, 2011

Tangy Cherry Fool

Dark cherries.  Heavy cream.  You can't really go wrong here, right?  This is the perfect (and quick) spring dessert.  Cherry puree layered with freshly whipped cream with a subtle hint of lemon.  Yeah, this feels right. 

Tangy Cherry Fool
adapted from Everyday Food

1 bag (16 oz.) frozen cherries, thawed with liquid drained
1/4 cup granulated sugar
coarse salt
2 1/2 cups heavy cream
1/3 cup confectioners sugar
4 teaspoons fresh lemon juice

In a blender, combine cherries, granulated sugar, and pinch of salt.  Puree until sugar dissolves, about 1 minute. 

With an electric mixer, beat heavy cream and confectioners sugar on high until stiff peaks form, about 3 minutes.  Beat in lemon juice. 

In six small glasses, alternate layers of cherry puree with whipped cream.  Using a skewer, gently swirl puree and whipped cream together.  Smooth tops and serve immediately.



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