Molded Custard Ring With Strawberries And Cream Food

COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE

Steps:

• Make the coeur à la crème:
• Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
• Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
• Make the strawberry sauce:
• Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
• To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
• Do Ahead:
• Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES

Steps:

• In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
• Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
• Refrigerate, uncovered, until set, at least 3 hours.
• As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
• To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

MOLDED CUSTARD RING WITH STRAWBERRIES AND CREAM

Steps:

• Scald milk in heavy pan or in microwave. Beat egg yolks with sugar and salt until thick. Stir a little hot milk into egg yolk mixture, then stir egg mixture back into remaining milk. In double boiler or over lowest heat, cook egg mixture until it coats spoon, stirring constantly. Or cook mixture in microwave (50 percent power) until mixture coats spoon, stirring after first 3 minutes, then every 2 minutes and finally every minute. Remove from heat. Soak gelatin in cold water until softened stir into hot custard mixture until dissolved. Add extracts. Pour into 5-cup ring mold chill 7 to 8 hours or until firmly set. To serve, unmold custard ring onto serving platter. Whip cream with sugar. Fill center with fresh hulled strawberries garnish with whipped cream. Note: Leftover egg whites may be used in making Chocolate Angel Pie, Meringue Shells, Coconut Macaroons, also as an egg wash on uncooked yeast rolls. Sliced fresh peaches are equally delicious served in a Molded Custard Ring.