in Dessert Recipes

Berry salad with liquid cream

updated

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Ingredients for 4 servings:

  • 250 g black currants
  • 250 g red currants
  • 250 g raspberries
  • 3 tbsp sugar
  • 1 packet of vanilla sugar
  • 3 tbsp apricot schnapps or apricot spirit
  • 120 ml sweet cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the currants and remove the stalks. Carefully sort the raspberries. Sprinkle the sugar, vanilla sugar, and apricot brandy over the berries and mix gently. Cover and refrigerate. Serve with chilled, runny cream for dessert. If desired, add a little vanilla sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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