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Berries With Custard Parisienne Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Warm milk||1 1⁄2 Cup (24 tbs)|
|Grand marnier||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Berries||6 Cup (96 tbs)|
|Currant jelly||6 Tablespoon|
Serving size: Complete recipe
Calories 2807 Calories from Fat 1024
% Daily Value*
Total Fat 113 g174.6%
Saturated Fat 66.5 g332.6%
Trans Fat 0 g
Cholesterol 1290.8 mg
Sodium 268.6 mg11.2%
Total Carbohydrates 351 g117.1%
Dietary Fiber 36 g143.8%
Sugars 297.3 g
Protein 42 g83.3%
Vitamin A 28.5% Vitamin C 269.6%
Calcium 74.4% Iron 13%
*Based on a 2000 Calorie diet
Sprinkle gelatin over warm milk to soften.
Stir into yolk mixture, blending well.
Place over simmering water and cook, whisking constantly, until custard thickens and lightly coats spoon.
Add liqueur and vanilla and blend well.
Pour custard into mixing bowl.
Cover and chill, stirring occasionally, until custard begins to thicken (mixture will mound slightly when dropped from spoon).
Gently fold in whipped cream.
Spoon custard into shallow 1 1/2- to 2-quart glass or crystal serving bowl.
Top with 2 cups of the most perfect whole berries.
Puree remaining berries and sugar with kirsch in processor or blender.
Press through sieve to remove seeds.
Melt jelly in small saucepan over low heat.
Add to berry puree and blend well.
Cover and chill.