Fresh Berries with Rosemary Almond Cream
Yield: 8 appetizer servings

A delightful and refreshing spring and summer treat. For a lighter version, replace the cream with 1 1/4 cup soaked cashews, grinding them to a paste in the food processor with the other ingredients and a bit of the soaking water.

1 1/4 cups whipping cream
Several sprigs of rosemary
1/4 cup sugar
2-3 drops almond extract
Fresh seasonal berries

Bring the cream slowly to the boil over medium-low heat. Add the rosemary, sugar and almond extract. Leave to cool, then chill.

Strain the cream into a bowl and beat with an electric mixer (or whisk by hand) until it holds its shape. Chill until ready to serve.

Garnish with a small sprig of rosemary and serve as a dip with fresh berries.

©2006 Copyright Alison Anton - All rights reserved.