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Friday, July 2, 2010

Strawberry Freeze Dessert

Combine 4 cups hulled strawberries and 1 cup sugar in a food processor and puree. Reserve 1 cup. Pour the remaining puree into a bowl. Whip 1 cup heavy cream in another bowl until soft peaks form. Fold into the puree until incorporated. Pour into a loaf pan lined with plastic wrap, cover with plastic wrap and freeze until firm. Remove the plastic wrap, scoop into bowls and garnish with berries, mint and some of the reserved puree drizzled on top, then serve.

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