Edible, beautiful design, featuring summer berries

Because we have waited sooo long for summer to arrive this year I wanted to change the focus here a bit.  Instead of interior design I’m in the mood for another recipe and another take on design.

The delicious images you are seeing are all different takes on how to “design” a berry trifle. Inspirational flavors are always a great blend with inspirational presentation.

It’s all the same in the design world – instead of using furniture and accessories, today we are using berries, whipping cream, lemons and glass vessels. . . edible design.

mmmm

Each  “designer” has her unique way to mix the ingredients and to display   them. More summer inspiration for you!

 

The Recipe

as published in Kravet Inspired . news magazine

 

BERRY TRIFLE WITH LEMON CURD – serves 12

1 pint blueberries

1 1/2 pint raspberries

1 pint strawberries, halved

3 TBS sugar, adjust for the sweetness of the berries

1 1/2 tsp cornstarch

1 tsp vanilla

4 TBS sugar

1 quart whipping cream

10 ounce jar of lemon curd.

Pound cake loaf sliced to your personal specifications.

Cook the berries, 3 TBS sugar and cornstarch slightly in a saute pan just until the berries start to burst. Some sauce will start to form.

Beat the vanilla and whipping cream until soft peaks form. Gently fold in the lemon curd. FYI – I lovelovelove lemon curd!

Start layering  in your  favorite glass bowl: 1/4 whipping cream mixture, 1/3 pound cake pieces, 1/3 berries. Continue to play. 

 

 

Continue to design,

display,

 

devour.

 

 

Dianne Ross

Interior Designer / Phelan’s Interios

363-9634

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