Waffles, Mixed Fresh Berries and Whipped Cream

Ingredients

• 250 g Strawberries (hulled and quartered)
• 150 g Blueberries
• 125 g Raspberries
• 125 g Blackberries
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Wash and Dry the Berries (5 minutes)

   • Place all berries in a large colander.
   • Gently rinse them under cool, running water, being careful not to bruise the more delicate raspberries and blackberries.
   • Spread the washed berries in a single layer on a clean kitchen towel or paper towels.
   • Gently pat them completely dry. This step is crucial to prevent a soggy fruit salad.
2. 2

   Prepare the Strawberries (2 minutes)

   • Once dry, remove the green leafy tops (hulls) from the strawberries using a small paring knife or a strawberry huller.
   • Cut the hulled strawberries into quarters or bite-sized pieces, depending on their size.
3. 3

   Combine and Serve (3 minutes)

   • In a medium-sized serving bowl, add the prepared strawberries, blueberries, raspberries, and blackberries.
   • Drizzle the freshly squeezed lemon juice over the berries. The lemon juice prevents browning and enhances the natural flavors.
   • Using a large spoon or a rubber spatula, gently fold the mixture together until the berries are just combined. Avoid over-mixing to keep the raspberries intact.
   • Serve immediately for the best taste and texture.

Ingredients

• 1 cup heavy whipping cream (very cold, 36%+ milk fat recommended)
• 2 tbsp powdered sugar (sifted, or to taste)
• 1 tsp vanilla extract (use pure vanilla extract for best flavor)

Instructions

1. 1

   Chill your equipment. For the best results, place a large mixing bowl (preferably metal or glass) and the beaters or whisk attachment from your mixer in the freezer for at least 15-20 minutes. Cold equipment is the key to light, fluffy cream.

2. 2

   Combine the ingredients. Pour the very cold heavy whipping cream, sifted powdered sugar, and pure vanilla extract into the chilled bowl.

3. 3

   Whip the cream. Using an electric hand mixer or a stand mixer with the whisk attachment, start whipping on low speed for 30 seconds to combine. Gradually increase the speed to medium-high.

4. 4

   Check for peaks. Continue whipping for 2-4 minutes, stopping occasionally to check the consistency. For soft peaks, the cream will hold its shape but the tip will flop over. For medium peaks, the tip will curl slightly. For stiff peaks, the peak will stand straight up when the beater is lifted.

5. 5

   Serve or store. Be careful not to over-whip, or the cream will become grainy and turn into butter. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.