Classic Strawberries And Cream Food

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!

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.

CLASSIC STRAWBERRIES AND CREAM

Steps:

• In a large mixing bowl whip the cream and sugar with a mixer until thick but not stiff.
• Add the sour cream and beat until mixture is thoroughly combined.
• Continue to beat while gradually pouring in the liqueur.
• Divide strawberries between 6 dessert dishes, reserving 6 strawberries for garnish.
• Pour cream over berries; top with a reserved strawberry. Serve immediately.

CLASSIC STRAWBERRIES ROMANOFF

Steps:

• Combine the strawberries with all of the ingredients but the whipped cream. Marinate at room temperature for 1 to 2 hours. Serve in wine glasses topped with whipped cream.

STRAWBERRY ICE CREAM

Steps:

• Hull and cut the strawberries into quarters, lay on a plate and sprinkle over the rosewater. Stir to mix in the rosewater.
• Prepare the custard (This can be done the night before and the custard can be stored in the fridge after cooling thoroughly.)
• Place vanilla sugar, egg yolks and cornflour into a deep bowl. Beat until well mixed.
• Slowly heat up the cream and milk in a thick based saucepan. As it rises to the boil, carefully pour into the egg and sugar mixture. Beat the mixture hard.
• In a clean saucepan, return the mixture to the heat and gently heat through to thicken the custard. Stir constantly.
• Cool the custard down. This step should take place OUTSIDE the fridge until it is cool enough to be placed into the fridge.
• Liquidize the strawberries in a blender.
• Pour cooled custard and strawberries into the ice cream maker bowl. Switch on the paddle and chiller unit and allow to mix. Alternatively, pour the two mixtures into a plastic container with a lid.Stir well to mix the two liquids. Seal and place in the freezer. This will need to be mixed and broken up with a large fork in order to prevent large ice crystals forming at least twice during freezing.
• If using an ice cream maker, it is best to remove the mixture when it is soft ("semifreddo"), otherwise the paddle will be very difficult to remove from the ice cream when fully frozen. Transfer to a plastic storage container, cover and place in the freezer until required
• The ice cream is served best either at the "semifreddo stage" in a bowl with extra strawberries when it has a creamy consistency, or, as children love when it is fully frozen in cornets and wafers.

STRAWBERRIES AND CREAM SCONES

Steps:

• In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.