Swedish Cream & Fresh Fruit Shooters

Makes 10 shooters. Best paired with Secco Italian Bubbles Moscato.Recipe by Chef Jeff Luzius of Level 2 Steakhouse. From our September 2016 Cooking Class.

Ingredients for the Swedish Cream
1¾ pounds sour cream
¾ pounds plain yogurt
¾ quart heavy whipping cream
1 cup granulated sugar
1 vanilla bean, cut and scraped
½ tablespoon imitation vanilla
½ sheet gelatin
¼ cup Grand Marnier 
¼ cup Tuaca liqueur

To Prepare Swedish Cream
In a pot, pour in heavy cream, place sugar and vanilla bean in the cream and scald. Place gelatin sheets in water to soak for 20 minutes. Remove vanilla bean and place gelatin sheets into heavy cream. Mix everything else in a bowl and slowly pour into cream mixture. Mix completely and portion right away. Dessert will set overnight. To make the shooter, choose the fruit mixture and layer fruit filling with Swedish cream in a serving glass. Top with cherry balsamic cream. 


Ingredients for Cherry Balsamic Cream
½ cup balsamic vinegar, reduced by half
2 cups fresh whipped cream
10 fresh cherries
1 cup bing cherry juice, reduced by half

To Prepare Cherry Balsamic Cream
Using a rubber spatula, lightly fold the reduced balsamic and cherry juice into the whipped cream. The color should change to a deep red color. Rough chop half of the cherries and add them to the whipped cream. Top the shooter, and garnish with a cherry. 


Ingredients for Watermelon and Fresh Mint Shooter
½ watermelon, peeled and grilled 
3 sprigs fresh mint, chiffonade
2 cups whipped cream
1 cup grapefruit juice
1 17-ounce can pineapple juice
1 tablespoon grenadine
1 tablespoon agave
1 cup cranberry juice

To Prepare Watermelon and Fresh Mint Shooter
Mix everything together except the whipped cream. Using an emulsion blender, blend until it starts to foam. Slowly add the whipped cream and blend for 2 minutes. Cover and store in the freezer for up to 24 hours.


Ingredients for Raspberry Mango Shooter
½ cup whole raspberries, chopped for mixing
½ cup whole raspberries, cut in half for garnish
½ cup mango puree
1 mango, peeled and diced
2 cups whipped cream
1 17-ounce can pineapple juice
1 cup grapefruit juice

To Prepare Raspberry Mango Shooter
Mix everything together except the whipped cream.  Blend with an emulsion blender and slowly add the cream until incorporated. Cover and store in the freezer for up to 24 hours.