Triple berry cream, even the name sounds delicious. I’m sharing another one of my favorite bed and breakfast recipes, collected during our boomer travel adventures.
Alan and I enjoyed this delicious start to the day at Hilltop Manor Bed & Breakfast in Hot Springs, Arkansas. Although, owner Faith Kraemer, served triple berry cream for breakfast, it could just as easily be dessert at your next dinner party.
![triple-berry-cream Champagne glass filled with berries and french vanilla cream](https://photos.smugmug.com/North-America/Arkansas-Hot-Springs/i-PvvBWmK/0/b92f1a32/XL/triple-berry-cream-XL.jpg)
Seated on Hilltop Manor’s shaded front porch, Alan and I drooled over this beautiful dish before dipping our spoons in for the first delicious taste. And, it was just the teaser to a multi-course breakfast that left us wondering how much exercise we would need to work off the calories we had consumed. Thanks to Faith for sharing her recipe.
Triple Berry Cream
1 ½ tsp – Gelatin (unflavored)
1 Cup – Cream (Heavy)
1 Cup – Sour Cream
½ Cup – Sugar
1tsp – Vanilla Extract
2 Cups – Berries (Fresh or Frozen) I use blueberries, blackberries, & raspberries
¼ Cup – Muscat Wine (or any sweet wine available)
¼ Cup – Sugar
1Tbsp – Fresh Mint (I use Chocolate Mint) Minced Plus a Sprig For Show
French Cream:
• Combine gelatin, cream and sugar in a saucepan over medium heat. Stir until sugar is dissolved.
• In separate bowl, whisk together sour cream and vanilla.
• Gradually add hot cream mixture and use a wire whisk until smooth.
• Pour into 6 Martini or Champagne Glasses and refrigerate 4 or more hours until firm.
Berries:
• Place all the berries in a bowl, with sugar, mint and wine, gently toss.
• Set aside and refrigerate until needed.
To Serve:
• Add berries to the top of the cream, place a sprig of mint, and you have a pretty picture.
Faith Kramer says, “This is a rich delicacy that looks outstanding on your table. Your guests will be impressed.”
Now, excuse me, I have a triple berry cream to make.
Hungry for more? Try these breakfast recipes that we’ve collected during our boomer travels:
- The Sander’s 25th Anniversary Omelette, The Sanders Bed and Breakfast, Helena, Montana
- Carrot Coconut Zucchini Macadamia Nut Bread from Waianuhea Bed and Breakfast
- Sweetwater Branch Inn’s French toast casserole
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