Strawberry Panachee

By PanNan on May 16, 2005

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    1. 2 1/2 cups ripe strawberries, hulled ( or other fresh berries)
    2. 1/4 cup strawberry jam ( or raspberry or currant jam)
    3. 4 shortbread cookies ( or other cookies like almond cookies)
    4. 2/3 cup creme fraiche, divided ( or sour cream, or quark)
    5. 4 sprigs fresh mint ( or basil)


  1. Cut off the bottom and top of each berry, ending up with about 1 1/4 cups of tops and bottoms. Slice the centers of the berries and set aside.
  2. Process the tops and bottoms of the berries with the jam, in a small food processor, until pureed. Mix the sliced berry centers into the puree. Cover with plastic wrap, and refrigerate until ready to serve.
  3. When ready to serve, coarsely crush the cookies in a plastic zip type bag. Divide the crumbs among four glass bowls or goblets. Spoon about 1/2 of the berry mixture over the crumbs in each bowl/goblet. Stir the creme fraiche well and spoon about 1/3 cup of it (in total) on top of the berries. Then add the remaining berry mixture to each bowl/goblet. Garnish with a dollop of the remaining creme fraiche and a sprig of fresh mint.