Strawberries A La Crema Food

FRESAS CON CREMA

Steps:

• Slice the strawberries into thin slices.
• Add the sour cream, evaporated milk, heavy cream, sweetened condensed milk and vanilla to a mixing bowl. Beat with electric mixers for 2 minutes.
• Spoon 1/2 cup of fresh sliced strawberries into a cup. Pour 1/2 cup of the cream mixture over the top.
• Serve with whipped cream on top, if desired.Serves 8 (1 cup servings)

FRESAS CON CREMA (STRAWBERRIES AND CREAM)

Steps:

• Dice the strawberries to preference and add to a medium size bowl
• Combine the media crema and 3/4 cup of diced strawberries in a blender or food processor. Blend until smooth.
• Add the vanilla, sweetened condensed milk and sour cream to the strawberry cream. Stir to combine.
• Pour the cream over the strawberries. Stir to combine.
• Serve immediately or cover and chill in the refrigerator.

FRESAS CON CREMA

Steps:

• Remove and discard the stems from the strawberries. Slice the fruit into thin slices and transfer to a medium bowl.
• In a large mixing bowl, add sour cream, sweetened condensed milk, evaporated milk and vanilla extract. Whisk together to combine.
• Scoop 1/2 cup sliced strawberries into 6 bowls or cups. Then top each cup with 1/2 cup sweet cream mixture.
• Serve immediately with a spoon or store in the fridge for up to 5 days.

FRESAS CON CREMA

Steps:

• In a small bowl, whisk crema, sweetened condensed milk and vanilla. Divide strawberries among 4 serving dishes. Top with milk mixture. Garnish with fresh mint, if desired.

STRAWBERRIES WITH COEUR A LA CREME

Steps:

• Reserve 12 to 18 of the choicest whole berries and puree the rest in a blender with the sugar. Pour into a saucepan, add the corn syrup and simmer for 10 minutes, skimming off the froth. Remove from the heat, add the whole berries, stir gently and cool.
• Beat the cream cheese, cottage cheese and salt together adding the cream gradually until the mixture is smooth. (A food processor will do this quickly.)
• Line individual heart-shaped wicker, perforated porcelain or aluminum molds (or a single large such mold, or a colander) with a layer of wrung-out cheesecloth, allowing a 2-inch overlap. Fill with the cheese mixture and set on a plate in the refrigerator to drain overnight.
• Unmold onto plates or a platter, surround with strawberry sauce and decorate with whole berries and a few pink peppercorns.

COEUR A LA CREME WITH STRAWBERRIES

Steps:

• Line 1-quart coeur a la creme mold with double thickness damp cheesecloth, allowing cheesecloth to hang over edge 4 inches.
• Place cottage cheese in blender container; cover. Blend until smooth. Beat cottage cheese and cream cheese in large mixer bowl until smooth.
• Stir in powdered sugar, vanilla and grated lemon rind; fold in whipped cream. Spoon mixture in prepared mold.
• Fold overhanging cheesecloth over cream cheese mixture. Place weighted flat surface on cloth covered mixture to press out excess moisture; elevate mold for drainage in shallow pan.
• Refrigerate until firm, at least 8 hours.
• Place 1 pint halved strawberries in medium-sized bowl; sprinkle with 1 tablespoon granulated sugar and the kirsch. Refrigerate covered at least 2 hours.
• Unmold Coeur a la Creme onto serving platter, remove cheesecloth. Roll 1 pint whole strawberries in granulated sugar. Arrange sugared strawberries around Coeur a la Creme. Pass strawberries with kirsch.