Chambord Berries With Ice Cream Recipes

CHAMBORD CREAM

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

STEWED BERRIES WITH ICE CREAM

Steps:

• Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
• Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

CHAMBORD GELEE WITH WHITE CHOCOLATE CREAM

Steps:

• MAKE GELEE:.
• Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
• Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
• Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
• Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
• Cook for another 5 minutes, then strain again.
• Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
• Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
• Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
• Divide juice mixture among glasses.
• Refrigerate for at least 2 hours.
• MAKE WHITE CHOCOLATE CREAM:.
• Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
• Refrigerate for 10 minutes or until chilled.
• Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
• Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
• To serve, divide the white chocolate cream among the glasses.
• Garnish with raspberries, fresh tarragon and/or mint sprigs.