For the macerated fruit
- 2 cups strawberries, trimmed and quartered
- 1 pint blueberries
- ¼ cup granulated sugar
- 1 lemon, zest of whole and juice of half
- 1/2 cup brandy, triple sec or rum
For the whipped cream
- 1 1/2 cups Anchor Heavy Whipping Cream
- 1/4 cup confectioner sugar
- 1/2 teaspoon vanilla
- ¼ cup fresh mint, finely chopped, plus more for garnish
For the streusel
- 1/3 cup all-purpose flour
- 1/2 cup digestive cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cinnamon
- 6 tablespoons Anchor Unsalted Butter, melted
- Macerate the berries: In a large bowl combine the granulated sugar, lemon zest, lemon juice and alcohol. Stir well. Add the berries and gently toss to combine. Taste and adjust for sweetness and brandy if needed. Cover and refrigerate for at least 1 hour or up to overnight, stirring occasionally.
- Make the streusel: Line a baking sheet with parchment paper and preheat oven to 325 degrees. In a bowl combine flour, digestive crumbs, sugar, salt and cinnamon.
- Mix and add in melted butter. Use a fork to mix until clumps form. Transfer streusel to baking sheet in a single layer and bake for about 7 minutes. Remove from oven and stir. Return to oven and continue to bake for 6-8 additional minutes, or until streusel is pale brown, watching closely to prevent burning. Remove from oven and allow to cool on the pan.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, icing sugar and vanilla. Beat on high speed until thickened, about 1-2 mins. Fold in the mint.
- Alternately, you can whip the cream using a kitchen whisk until thickened. It will definitely require some elbow grease!
- To assemble: Layer a ¼ cup of cream in the bottom of each glass, top with a fourth of the berries and spoonful of the brandy marinade.
- Top each with a ¼ cup of the streusel. Garnish with fresh mint leaves. Refrigerate until ready to serve.
Original post on Propa Eats Website here.