2 C whipping cream
1 1/2 C pecans
120 g powdered sugar
16 oz frozen mixed berries
1 8-oz package cream cheese
1 t vanilla
1/2 t almond extract
Preheat oven to 250.
Prepare a loaf pan with parchment and freeze.
Place whipping cream and stand mixer bowl in freezer.
In a baking tray, gently toast pecans until fragrant.
Chop and set aside to cool.
Weigh out and sift powdered sugar.
Chop frozen berries into small uniform pieces.
Place chopped berries and chopped pecans in freezer.
Whisk together cream cheese, powdered sugar, and extracts.
Add whipping cream, scraping down bowl as needed.
Beat to stiff peaks.
Reserve about 1/2 C largest pecan pieces.
Fold berries and remaining pecans into cream.
Place into pan, smoothing out top.
Place in freezer to let settle.
After 15 mins, decorate with remaining pecans.
Once fully frozen, demold and peel off parchment.
Let sit about 15 mins and slice.
Serve immediately, refreezing leftovers.
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