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There berry cream is a velvety and enveloping preparation with a fantastic purple color, which will vary according to the proportions of the fruits you will use. But the main peculiarity of this cream is not its taste, sweet and fresh at the same time, nor its pink-purple color: no, the most peculiar trait is that it is a cream without eggs (a bit along the lines of my custard without eggs).
Therefore perfect for the intolerant or if you simply were planning to make a dessert but you forgot to buy them ;-) It is also a very quick recipe to make, so it is really perfect to prepare even if you have guests who only notify the last moment: prepare the cream on the fly and let it cool while you cook dinner, then serve it as spoon dessert at the end of the meal, simply accompanied by biscuits! Great, isn't it? ;-)
How to make the berry cream
First prepare the juice: put the ingredients in a saucepan, bring to a boil and cook for 10 minutes.
Filter with a narrow mesh sieve, in order to eliminate all the seeds.
In another saucepan, dissolve the starch with the milk, then add sugar and juice and start cooking.
Bring to a boil and continue to cook until the desired density is reached.
Transfer the cream to a bowl, cover with cling film and let it cool.
The berry cream is ready: decorate it as you like with fruit or biscuits and serve it in single-portion cups, or use it to fill cakes and pies.