Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | 1 pint baskets strawberries; hulled and halved |
| \N \N | ; or quartered |
| \N \N | ; (depending on size |
| \N \N | ; of berries) |
| 1¼ cup | Creme de cassis liqueur |
| ⅓ cup | Sugar |
| 2 tablespoons | Fresh lemon juice |
| 3 cups | Chilled whipping cream |
| 3 tablespoons | Powdered sugar |
Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.) Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon ⅔ cup berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.
Serves 20.
Bon Appetit June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.