Dessert Symphony of Fruits Recipe

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Dessert Symphony of Fruits recipe

Dessert Symphony of Fruits Recipe

Description:

A delectable dessert featuring a symphony of vibrant colors. Twelve golden-brown sugar cookies are adorned with a vibrant mound of fresh raspberries, blueberries, and strawberries, glistening with their own juices and subtly enhanced by a touch of lemon. Each cookie is crowned with a fluffy cloud of whipped cream, its pristine white contrasting beautifully with the deep reds and blues of the berries. Finally, a sprinkle of chopped pistachios adds a touch of earthy green and a delightful crunch, completing this visually stunning and flavourful dessert. The arrangement evokes a sense of elegance and celebratory charm, making it perfect for any special occasion.


Ingredients:

  • - 1 cup fresh raspberries
  • - 1 cup fresh blueberries
  • - 1/2 cup fresh strawberries, hulled and sliced
  • - 1/4 cup sugar
  • - 2 tablespoons lemon juice
  • - 1 teaspoon vanilla extract
  • - 1 package (14.1 ounces) refrigerated sugar cookie dough
  • - 1/2 cup heavy cream
  • - 1/4 cup powdered sugar
  • - 1 teaspoon vanilla extract
  • - 1/4 cup chopped pistachios, for garnish

Instructions:

  1. 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 2. In a medium bowl, gently combine raspberries, blueberries, and strawberries. Add sugar and lemon juice; toss gently to coat. Let sit for 15 minutes to allow the berries to release their juices.
  3. 3. Stir in vanilla extract.
  4. 4. Roll out the sugar cookie dough on a lightly floured surface to 1/8-inch thickness. Use a 3-inch cookie cutter to cut out 12 circles.
  5. 5. Place the cookie circles onto the prepared baking sheet. Bake for 8-10 minutes, or until edges are lightly golden brown. Let cool completely on a wire rack.
  6. 6. In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
  7. 7. Spoon the berry mixture onto the cooled sugar cookies, mounding slightly. Top with a dollop of whipped cream.
  8. 8. Garnish with chopped pistachios.

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