MIX-AND-MATCH FOOLS
There are few joys greater than eating ripe berries straight from the carton. But here's one: tossing them with sugar so they're juicier and sweeter, then folding them into freshly whipped cream. Whipping the cream by hand means soft, billowy peaks-just right for folding in macerated berries. If you'd like, hold back a few berries for topping.
Provided by Chris Morocco
Categories Bon Appétit Summer Dessert Quick & Easy Milk/Cream Berry Strawberry Raspberry Blackberry Blueberry Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Number Of Ingredients 9
Steps:
- Whipped cream:
- Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3-6 minutes, depending on how many breaks you take.
- Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don't overwhip it.
- Berries and assembly:
- Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
- Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
- Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.
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