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Ingredients 450g (1 lb) -
Cheshire Strawberries
375ml (12 fl oz) - Double or Whipping cream
6 - Meringues
75 ml (2½ fl oz) - Kirsch
A few sprigs Mint (optional)
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Method
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Chop and
hull the strawberries, reserving a few for decoration.
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Place in a
bowl and add the kirsch, cover and chill for 2-3 hours.
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Whip the
cream until it forms soft peaks, fold in the strawberries and juices
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Crush the
meringues and fold into the mixture
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Spoon into
small sundae dishes or wine glasses, decorate with the reserved
strawberries and a sprig of mint.
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Serve
immediately.
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