Preparation:
In a bowl, combine 3 cups strawberries and sugar. Let stand in refrigerator for 1 hour.
Through a sieve, rub remaining strawberries and raspberries. Combine with cream. Mix thoroughly but gently.
In sherbet glasses, place layer of strawberries from refrigerator. Cover with cream mixture. Serve chilled.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
