Yield: 12 servings. 1 pint strawberries 1 pint blueberries 1/2 pint raspberries 2-3 Tbsp. sugar 1 quart prepared RC Creme Anglaise 1 tsp. RC Mango Compound 1 1/2-2 tsp. RC Ginger Purèe 2-lb. loaf pound cake, sliced as needed, melted butter Wash and dry berries. Hull strawberries, cut in half and combine with blueberries, raspberries and sugar. Toss well and set aside. Combine the prepared RC Creme Anglaise, RC Mango Compound and RC Ginger Purèe. Refrigerate ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.