The Sauce: Berry Macerating Juice – Fresh squeezed orange juice and sugar combine with the fresh berry liquid to soften, sweetened and flavor berries.
‘Great Sauces Transform Good Food into Gourmet’
My life is painted with a broad brush colored with art experiences. Oil painting lessons in junior high and high school. University studies include painting, design, photography classes and culminate with a bachelor’s degree in Art History. I’ve beenpharmacy online // does viagra help with premature ejaculation // erfa thyroid canada pharmacy // http://cialisonline-rxstore.com/ // buy pharmacy online canada
traipsing around the world in art museums near and far. My second artist recipe, Berries Van Gogh also happens to be a berry dish (try Strawberries Seurat). It’s not outside the composition to name a recipe after a beloved artist.
The Van Gogh exhibit at the Los Angeles County Art Museum was unforgettable. While berries macerate in fresh orange juice, I think of Vincent’s swirling night skies and the palette knife and brush texture built up on his canvas. Yes, this is definitely a Van Gogh.
Spoon some soft, orange vanilla cream over a dish of berries. It’s got a slight tang with the addition of sour cream, a hint of citrus zest and plenty of pillowy cream. Voila, dessert.
Recipe: Berries Van Gogh
Prep Time: 10 Min | Inactive Time: 1 Hour | Cook Time: 0 Min | Yield: 6-8 Servings | Level: Easy
- 3 cups blueberries
- 2 cups raspberries
- 1 cup blackberries
- 1 cup sugar, divided
- 1 orange
- 1 cup heavy cream
- 1/3 cup sour cream
- 1/4 cup sugar
- 2 tsp vanilla
1 Zest orange to yield 3/4 teaspoon zest. Cover and set aside. Juice orange to yield 1/4 cup juice.
3 Place whipping cream, sour cream, vanilla, remaining 1/4 cup sugar and reserved orange zest in a medium bowl. Beat to soft peaks with whisk or hand beaters. Serve over berries.
Macerate means to soften or break down by soaking in a liquid such as apple or citrus juices. Fresh fruit is often simply combined with sugar which dissolves in the natural fruit juices.
Make a striking berry dessert with 1 sponge cake round or 2 thin cake rounds under macerated berries with a dollop of vanilla cream.
Use any combination of berries or all one kind.
Spoon these berries over some pound, chiffon or angel food cake and top with vanilla cream.
- Exchange mixed berries for 6 cups of blueberries, raspberries or blackberries.
- Exchange vanilla extract for seeds from 1 vanilla bean.
Inspiration – Helen Horton
Cook with Sauces
Berries Van Gogh
Written by Helen Horton
Photographs by Helen Horton
Updated: July 23, 2013