1 12-ounce basket strawberries, hulled, halved (or quartered if large)
1 6-ounce basket fresh blueberries
1 6-ounce basket fresh raspberries
1 6-ounce basket fresh blackberries
2 cups chilled whipping cream
8 whole strawberries (for garnish)
Fresh mint sprigs
Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.
An easy 3-step recipe for tasty chicken thighs glazed with a sweet and salty sauce with hints of ginger and garlic.
Author: Flavour & Savour
Recipe type: Dinner
Serves: 6 thighs
6 bone-in skin-on chicken thighs
¼ cup maple syrup
2 tablespoons coconut aminos (or soy sauce)
1 tablespoon apple cider vinegar
1 tablespoon finely minced garlic
1 tablespoon finely grated fresh ginger
½ teaspoon freshly ground black pepper
Whisk together all marinade ingredients.
Put the chicken in a ziplok bag or a marinating container and pour the marinade over. Turn to coat well.
Refrigerate for at least 2 hours or overnight.
Preheat oven to 375F.
Line a baking sheet with foil and lightly coat with oil to prevent sticking.
Place the chicken parts skin side down on the foil. Bake for 25 minutes. Remove from oven and carefully turn chicken over. Bake for 20 minutes more or until juices run clear and the chicken has reached an internal temperature of 165 degrees.