Can you think of a more perfect ending to a summer
meal than a parfait glass filled with a rich custard, an assortment of fresh,
plump berries, and a dollop of whipped cream? It’s one of my favorites-simple
and elegant. Or how about a Strawberry Cooler or a Frozen Souffle with Hot Raspberry
Theresa Secord of Louisville gives us a tasty recipe
using fresh blueberries in her mother’s 60-year-old recipe for Cream Puffs Supreme.
These are delicious and a snap to make.
Take advantage of the abundance of fresh berries available
all summer long.
ELEGANT BERRY PARFAIT
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh strawberries, sliced
2/3 cup sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
1 Tablespoon butter
1 teaspoon vanilla
Gently wash berries and drain well. Combine sugar,
cornstarch, salt, milk, and egg yolks in a medium saucepan. Cook over medium
heat, whisking constantly, until mixture begins to bubble. Remove from heat,
add butter and vanilla, allow to cool, then stir. After mixture has completely
cooled, evenly fill champagne flutes or parfait glasses with the custard. Top
with layers of the assorted berries. Chill. Before serving, top each parfait
with whipped cream. Serves 4 to 6.
CECILIA SECORD’S CREAM PUFFS SUPREME WITH BLUEBERRIES
1 cup water
1/2 cup butter or margarine
1 cup flour
Preheat oven to 400°. In a small saucepan heat water
and butter to a rolling boil, about 1 minute. Remove from heat. Stir in flour.
Beat in eggs all at once. Continue beating in large mixing bowl until mixture
is smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking
sheet. Bake 35 to 40 minutes or until puffed and golden. Allow to cool away
from drafts. Cut off tops with sharp knife. Fill with cream filling and blueberries.
Place tops over filling and dust with powdered sugar. Makes 18 cream puffs.
CREAM PUFF FILLING
1/2 cup sugar
5 Tablespoons flour
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
2 cups fresh blueberries, rinsed and drained
Mix sugar and flour together, add milk and egg yolks.
Place over hot water in double boiler and cook until smooth and thick, stirring
constantly, about 10 minutes. Cool. Add vanilla. Divide filling among cooled
cream puffs and top with fresh blueberries. Makes filling for 18 cream puffs.
2-1/2 cups fresh strawberries, sliced
1-1/2 cups water
1/3 cup sugar
1 teaspoon grated lemon zest
3 Tablespoons lemon juice
1/2 cup ginger ale
Fresh whole strawberries with stems for garnish
Place sliced strawberries in blender. Process about
30 seconds. Add next four ingredients and continue blending until smooth. Pour
mixture into small pitcher and add ginger ale. Stir until blended with a spoon.
Serve over crushed ice. Garnish with a fresh strawberry. Serves 4.
FROZEN SOUFFLE WITH HOT RASPBERRY SAUCE
1 quart vanilla ice cream
5 macaroons, crumbled
1 cup orange juice, divided
1 cup whipping cream
1/4 cup chopped almonds
1/4 cup confectioners’ sugar
1 quart fresh raspberries
3 Tablespoons water
Sugar to taste
Soften ice cream and stir in macaroon pieces and
1/2 cup orange juice. Whip cream until stiff peaks form and gently fold into
ice cream mixture. Transfer to a 6-cup mold and sprinkle with almonds and confectioners’
sugar. Cover and freeze 6 to 8 hours or overnight. Before serving prepare sauce
by simmering raspberries in 3 tablespoons water until soft but not mushy. Add
sugar to taste. Remove from heat and add 1/2 cup orange juice. To unmold souffle,
wring a clean dish towel out in very hot water. Wrap towel around outside of
mold for 5 or 6 seconds. Loosen edge and turn out on cold platter. Serve with
hot sauce. Serves 6 to 8.