LAUREN POSEY
1 (12-ounce) jar blackberry jam (not jelly)
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 cup mixed fresh berries
Pass jam through a fine sieve; discard solids. With a mixer fitter with the whisk attachment, beat cream and sugar until soft peaks form. Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.
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