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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the June/July 07 issue of Rachel Ray's magazine. Keeping it here for safe keeping. Ingredients:
1 cup sour cream |
4 tablespoons sugar |
1 lemon, juice and rind of, grated |
1/4 lb fresh cherries, halved, plus |
10 whole fresh cherries, for garnishing |
1 pint blackberries or 1 pint blueberries or 1 pint raspberries |
6 ounces milk chocolate or 6 ounces dark chocolate |
20 sugar ice cream cones |
Directions:
1. In a small bowl, combine the sour cream, 3 tablespoons sugar, 1 teaspoon lemon juice and the lemon peel. Mix well and refrigerate.
2. In a medium bowl, toss the halved cherries and mixed berries with the remaining 1 tablespoon sugar and 1 to 2 teaspoons lemon juice. Refrigerate.
3. Break the chocolate into small pieces and place in a microwaveable bowl. Microwave on high, 20 to 30 seconds at a time, until the chocolate just starts to melt. Stir until smooth. Using a pastry brush, paint the inside of the cones with the melted chocolate. Place on a parchment lined baking sheet and refrigerate until the chocolate hardens about 15 minutes.
4. To serve, stand the sugar cones in narrow glasses. Place a dollop of the sour cream mixture in each cone, then fill with mixed berries. Top with another dollop of sour cream and garnish with a whole cherry.
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