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Summer berry fool in chocolate eggs

Recipe from: 4/1/2003 12:00:00 AM
berry fool in Easter eggs

Ingredients 7
Servings 4


  • 300
    frozen summer berries (an assortment of berries can be used)
  • 45
    castor sugar
  • 30
    Grand Marnier
  • 30
    crème fraîche (sour cream)
  • 5
    orange essence
  • 500
    cream, whipped
  • 2
    large chocolate Easter eggs


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.

Read more on: fruit

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