Berries And Cream Cones Food

MIXED BERRY CREPE CONES RECIPE BY TASTY

Steps:

• Make the crepes by sifting the flour, salt, and sugar and then slowly stir in the egg, and butter.
• Slowly add the milk into the mixture.
• In a nonstick pan over medium heat, pour in ⅓ cup (80ml) of the batter and turn it to cover the whole surface. Cook until the bottom is brown and flip.
• Repeat until you're all out of crepe batter. Set the crepes aside to cool.
• Lay out a crepe and spread the berries in a quarter section.
• Fold the crepe in half and then slowly roll it into a cone.
• Top with more berries if desired, whipped cream, and powdered sugar.
• Enjoy!

SUMMERTIME FRUIT CONES

Steps:

• In a small bowl, combine the nectarines, whole strawberries and blueberries. In another bowl, combine the mashed strawberries, ginger and cinnamon. Fold in whipped topping. , Fill each waffle cone with 1/4 cup fruit mixture; top with 2 tablespoons whipped topping mixture. Repeat layers. Serve immediately.

ENGLISH SCONES WITH MIXED SUMMER BERRIES AND CREAM

Steps:

• Preheat the oven to 220°C/gas 6. Grease a baking sheet.
• Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
• Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
• (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
• Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
• Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
• Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

BERRIES AND CREAM CONES

Steps:

• Dip about 1/4 inch of each ice cream cone into melted chocolate. Transfer each to a tall glass, chocolate side up. Refrigerate until set, about 10 minutes.
• Meanwhile, whisk cream and sugar with a mixer on high speed until stiff peaks form, about 4 minutes. Transfer to a pastry bag fitted with a 3/4-inch open-star tip.
• Pipe cream into cones, filling to the rim. Top with half the berries. Pipe some of the remaining cream on top of berries in a circular motion to create a "soft serve" swirl. Top with remaining berries. Serve immediately.

FRUIT CREAM CONES

Steps:

• Combine blueberries and strawberries together in a bowl. Spoon half of the berries into ice cream cone and add 1 tablespoon whipped topping. Repeat layering with remaining half of berries and remaining 1 tablespoon whipped topping. Top with sprinkles.

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.