Summer berry fool in chocolate eggs

True Love
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

300.00 g mixed berries — summer, frozen
45.00 ml castor sugar
30.00 ml grand marnier liqueur
30.00 ml crème fraîche
5.00 ml orange — essence
500.00 ml cream — fresh, whipped
2.00 chocolate — Easter eggs
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Method:

Defrost berries and drain off any excess liquid.
Purée berries, sugar, liqueur and orange essence in a blender or food processor, or rub the mixture through a sieve.
Whip cream until it forms soft peaks, then fold in crème fraîche.
Fold puréed berries into cream mixture and mix until smooth.
Dip a knife into boiling water and use to cut Easter eggs in half.
Place halves on a serving plate.
Spoon berry mixture into halves and decorate with fresh berries and mint.



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