Berries And Cream Food

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

BOOZY BERRIES AND CREAM

Steps:

• For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
• Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
• For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
• To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.

BERRIES AND CREAM

Steps:

• Layer the strawberries and blueberries in 6 individual serving dishes.
• Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.

STRAWBERRIES AND CREAM

Steps:

• Mix the sour cream, vanilla and sugar together.
• Cut the strawberries into halves and place in serving dishes.
• Pour the cream mixture over the strawberries.
• Top with whipped cream if desired and serve.

BERRIES & CREAM DESSERTS

Steps:

• Cut pound cake in half. Cut one half into 1/2-in. cubes (save remaining cake for another use). In a small bowl, beat cream cheese and marshmallow creme until smooth., In four small serving dishes, layer the cake cubes and fruit. Top with cream cheese mixture. Chill until serving.

BERRIES AND CREAM

Steps:

• In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
• Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
• Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.

BERRIES & CREAM FROM "CHEF"

Steps:

• In a large mixing bowl, combine all of the berries and sprinkle half a cup of sugar. Add in the Grand Marnier and mix to combine. Let sit in fridge for an hour. In the meantime make the caramel and the whipped cream.
• Line a baking sheet with a silpat. In a small sauce pan melt the sugar over a medium flame. Swirl the pan occasionally (do not stir) until all the sugar has dissolved and turned into a medium dark caramel color. Be careful not to burn it!
• Pour the caramel onto the silpat lined baking sheet in a thin even layer. Let cool completely.
• Break up the caramel with a wooden spoon. Take the broken shards and pulse them in a food processor until finely ground. Run through a mesh sieve to make a dust. Reserve a few shards if you would like to use them as a garnish. (If you don't have a food processor just put the shards in a cloth kitchen towel and lightly hammer with a meat tenderizer or rolling pin)
• In a mixing bowl, combine the cream, sugar, and vanilla. Whip until medium peaks form.
• Add the mint to the berries and mix to combine. Scoop the berries into serving bowls.
• Top with a large spoonful of whipped cream and dust with the caramel. Garnish with some of the cracked caramel sugar if you'd like. Enjoy!

BERRIES AND CREAM

Steps:

• In a small bowl, add heavy whipping cream, monkfruit and vanilla extract.
• Beat with hand beaters until thick peaks form.
• In 2 small dessert cups, layer whipped cream and berries in whatever layering pattern you'd like.
• Top with optional coconut flakes.

DELICIOUS STRAWBERRIES AND CREAM RECIPE

Steps:

• To make strawberries and cream, first, wash the juicy berries properly and de-stem them. Let them be for five minutes and sprinkle them with granulated sugar. Thereafter, let them sit for a while.
• You can even slice the strawberries if you want and then sprinkle sugar on them.
• Once that is done gently toss the strawberries so that they blend well with the sugar.
• In the meantime, whip 1 cup of cream properly. Add the whipped cream and a tsp and a half of vanilla extract to the fresh strawberries and refrigerate it for two hours before you serve the delectable dessert. Your delicious dessert, strawberries and cream, is ready!

BERRIES AND CREAM ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Remove upper rack in oven and place remaining rack on the very bottom.
• Using parchment paper baking cups, line your muffin pan.
• In a blender or food processor, add the sugar and blend for about 1-2 minutes until the sugar is fine.
• It is important to sift these ingredients a little bit at a time. Begin by sifting half of the sugar with the cake flour and salt. Set aside.
• In a large mixing bowl, whisk by hand the egg whites, water, cream of tartar and clear vanilla, about two minutes.
• Using an electric mixer, beat the mixture on medium speed. Sift in the remaining sugar during the process. Beat until medium peaks form. Set aside your electric mixer. The rest of the cupcake batter is done by hand.
• Once you have medium peaks, add the flour mixture (dry ingredients) just a very small amount at a time, and use a spatula to gently fold the ingredients into the egg whites. Be careful and go slow, you don't want to deflate any of the fluffiness of the peaks.
• Repeat until all flour has been folded in.
• Carefully spoon the mixture into the prepared parchment cup lined pan. Fill each parchment baking cup 3/4 full.
• Place the pan in the oven and bake for 16-18 minutes or until the tops are slightly golden brown.
• Gently remove from oven and allow to cool for about 5 minutes or so, before transferring to a wire rack to cool completely. (repeat with remaining batter until all cupcake batter is used).
• To make whipped cream, pour the heavy whipping cream and the powdered sugar into a large bowl.
• Using a stand mixer, or hand mixer fitted with a whisk attachment whisk cream and sugar on low (the first two or three settings) until you start to see some foam. Turn it up a little a time, gradually until you get to high speed. You want the whipped cream to form stiff peaks, so watch is carefully so you don't over whip.
• Spoon onto cooled cupcakes or use a piping bag. You can chill first, if desired.
• Top cupcakes with fresh summer berries.

BERRIES AND CREAM FLOATS

Steps:

• Make the vanilla whipped cream: Whisk the heavy cream, confectioners' sugar and vanilla bean paste in a large bowl until stiff peaks form.
• Alternate the berries and 2 scoops ice cream in each of 4 glasses. Pour in the soda, then top each glass with a large dollop of vanilla whipped cream.

BERRIES AND CREAM

Steps:

• Combine the sugar, orange juice and rind(if using) into a small pan
• Heat and bring to a boil, stirring until the sugar dissolves
• Simmer for about 10 minutes without stirring
• Cool syrup
• Whip cream to medium peaks
• Fold orange syrup into whip cream
• Serve over berries
• If just making regular cream, add 1 tsp vanilla and 2-3 Tbsp powdered sugar (more to taste if wanted) and whip until soft peaks form