Whipped cream with blackberries
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 2 - 3
Complexity: easily
Servings: 2 - 3
Whipped cream with blackberries - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tsp French Crème de Cassis blackcurrant liqueur
- 1 3/4 cups blackberries, plus 1/4 cup for garnish
- 1 cup whipping cream
- 2 meringues (from the package)
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Cooking the dish according to the recipe:
- Add liqueur to 1 3/4 cups blackberries and mash the berries lightly with a fork.
In a large bowl, whip the cream until it's thick but still soft. Coarsely break 1 meringue (for the right texture, you'll need both pieces and powder). - Stir the cream into the berry mixture and mound onto a serving plate, then crumble over the remaining meringue. Garnish with the remaining 1/4 cup blackberries.
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