If every dish I served at every meal at my house was heavy, I’m afraid people would start declining invites to our house (sounds fancy, huh) because you just feel so full after eating here. Berries and vanilla cream was a lovely light finish to Easter dinner, and it couldn’t have been easier to make. Ok, popsicles from a box would be easier, but you know what I’m saying….
.5 lb. strawberries, hulled and quartered
1 pt. blueberries
1 pt. raspberries
1 pt. black raspberries (or a combination of any of the above)
.5 pt. heavy cream (cold)
3 T. powdered sugar
1.5 T granulated sugar
zest of 1 lemon
juice of said 1 lemon
caviar scraped from 1 vanilla bean (reserve pod for another use)
In large non-reactive bowl, combine berries with lemon juice, zest and granulated sugar. Allow to macerate for approx. 1 hr, stirring occasionally.
In the metal bowl of your stand-mixer, mix the heavy cream on the highest speed for several minutes until soft peaks form. Add the vanilla bean caviar and the powdered sugar and mix for approx. 30 sec. more. Keep chilled until serving.
For serving, serve the vanilla cream alongside the berries (although your guests will eat all of both anyway).
Source: http://www.glutenfreeblondie.com/2012/06/recipe-macerated-berries-vanilla-bean.html (Last visited April 20, 2014).