Creme Celeste With Balsamic Strawberries Food

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Hull the strawberries and cut them into quarters lengthwise.
• Place in a bowl and toss with the vinegar and sugar.
• Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
• Toss again before serving.
• (I like a little more vinegar sprinkled on before serving but do this to your own taste.
• I should mention that these strawberries do not keep well so they should be prepared and eaten the same day. If made more than a few hours ahead of time they are mushy and texturally unappealing. Just thought I should mention that.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
• Stir over medium heat until sugar dissolves.
• Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
• Transfer to small bowl; cool completely.
• (Can be made 2 days ahead. Cover and refrigerate.) Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
• Whisk until thick soft peaks form.
• Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
• Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets.
• Top with mascarpone mixture.

THE REALLY GOOD FOOD COOK BOOK'S CELESTIAL CREAM

Steps:

• Combine the cream and sugar in a saucepan over medium heat.
• Stir with a whisk until the sugar is dissolved.
• Soften the gelatin in the cold water.
• Whisk gelatin into the cream.
• When the gelatin is dissolved, whisk in the sour cream.
• Stir only until well-blended and smooth.
• Pour this Creme Celeste into a lightly-oiled mold.
• Chill for 4-5 hours until firm.
• Unmold by setting mold in warm water for several minutes.
• Upend it onto a white platter.
• Surround the sides of this incredible Cream with the red raspberries.
• Save a few for the top.

CREME CELESTE

Steps:

• 1. Combine sugar and cream in a saucepan and cook until sugar is dissolved. Soften gelatin in cold water and stir into cream mixture. When gelatin is thoroughly dissolved beat in sour cream with a wire whisk. Beat only until mixture is thoroughly blended and smooth. Flavor with kirsch.
• 2. Pour into lightly oiled 2 cup mold or you can use custard cups or ramekins. Chill for 4 hours then unmold and serve with your favorite fruit.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Hull strawberries, rinse and cut in half.
• Place in a glass bowl and sprinkle with balsamic vinegar.
• Add mint strips and toss lightly.
• Add grenadine or creme de cassis and stir gently.
• Serve as an appetizer with vanilla wafer cookies.
• Grenadine is a sweet, pomegranate-flavored syrup used to color and flavor drinks and desserts.
• It sometimes contains alchohol.
• Creme de Cassis is a black-currant-flavored liqueur.