Helen RandellBoysenberry Creams
October 20th 2008 08:49
I also like to serve them in a glass. I usually go for a tall cocktail glass, and I usually leave off the extra cream.
Boysenberry Cream
450g can of boysenberries
300ml thickened cream
1 packet port wine jelly crystals
2 egg whites
extra cream to serve – if wanted
Drain boysenberries, reserving syrup from can in a saucepan. Add jelly crystals to saucepan. Stir over low hear until jelly is dissolved. Do not boil. Refrigerate until set to the consistency of an unbeaten egg white. This takes about 30-45 minutes.
Beat cream until soft peaks form. Crush boysenberries with a fork. Beat egg whites until soft peaks form. Gradually add jelly to egg whites while beating, adding about one tablespoon at a time.
Place jelly mixture into a large bowl, fold in berries and cream. Refrigerate until set.
I am looking forward to making this recipe when my boysenberries fruit this summer.
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