Ingredients for each single serving:

1 scone

2 oz strawberries

1.5 oz blueberries

1.5 oz raspberries

Coeur La Crème Sauce (recipe below)

Mint sprig

Place scone on dessert plate and top it with the fresh berries, then top with Coeur La Crème Sauce.  Garnish with mint sprig.

Coeur La Crème Sauce

Yield: 6 cups

1.5 lbs cream cheese, softened, at room temperature

1 ¾ c powdered sugar

2 c sour cream

2 fl oz Grand Mariner

1 c slightly thickened whipping cream

In a Hobart mixer, beat together cream cheese and powdered sugar until smooth, about 5 minutes

Add the sour cream and Grand Mariner.  Beat another five minutes until mixture is creamy and smooth

In a food processor, process the whipping cream until it reaches a thick sauce consistency.  Fold whipped cream into cream cheese mixture, until totally combined.  Keep refrigerated.

Chef Mark Randolph

Palisade Restaurant

Elliot Bay Marina

2601 West Marina Place

Seattle, WA 98199

206.285-1000