Strawberries And Cream Tanghulu Food

TANGHULU

Steps:

• Line a rimmed baking sheet with parchment paper and set aside. Wash and completely dry the grapes and strawberries. Separate the clementine segments and peel off as much pith as possible.
• Stir together the sugar, corn syrup, honey and 1/4 cup water in a medium saucepan until the sugar is moistened. Bring to a boil over medium-high heat and boil until the syrup reaches 300 degrees F on a candy thermometer, about 8 to 10 minutes.
• Meanwhile, skewer the fruit without twisting the pieces: Skewer 3 grapes through the long end onto each of 6 skewers. Skewer 2 strawberries through the cut end onto each of 7 skewers. Skewer 3 clementine segments through the rounded side onto each of 3 skewers.
• When the syrup is ready, transfer the saucepan to a heatproof surface or potholder. Carefully tip the pan forward so the syrup pools on one side. Working with one skewer at a time, dip and rotate the fruit in the syrup until completely coated, then gently shake the skewer over the pan to remove any excess syrup. Place the skewer on the prepared baking sheet and let harden, about 10 minutes.
• Repeat with the remaining skewers. As the amount of syrup dwindles, use a spoon to help coat the fruit (see Cook's Note). Enjoy immediately.

STRAWBERRIES-AND- CREAM TANGHULU

Steps:

• Place 3 strawberries on a skewer. Boil 2 cups sugar, 1/3 cup corn syrup and 1/4 cup water, without stirring, until the mixture reaches 300˚ F on a candy thermometer (the hard-crack stage). Carefully tip the pan and dip the berries in the syrup, turning to coat. Let the excess drip off, then place on parchment paper to harden. Serve with whipped cream for a fun strawberries-and-cream twist.

STRAWBERRIES-AND-CREAM TREFOILS

Steps:

• Crush 3/4 cup freeze-dried strawberries. Mix with 4 tablespoons softened butter, 3/4 cup confectioners' sugar, 1 ounce melted white chocolate and a pinch of salt in a medium bowl until smooth. Sandwich 1 heaping teaspoon of the mixture between 2 Trefoils; repeat to make 16 sandwiches. Freeze until firm, 10 minutes. Melt 4 ounces chopped white chocolate with 2 teaspoons coconut oil in the microwave in 30-second intervals; let cool slightly. Dip the sandwich cookies in the chocolate; top with crushed freeze-dried strawberries. Refrigerate to set.

LADYFINGERS WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 375 degrees F.
• On parchment paper, draw lines 4 inches apart for rows if you want a guide. The rows should have 1 inch between them. Pencil side down, line a sheet pan with the parchment paper.
• In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract.
• In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually. Increase the speed to high and whip until stiff. Sift half the flour over the yolks and fold in. Fold in the whipped egg whites then fold in the remaining sifted flour.
• Place a large plain tip in a pastry bag and fill it with the batter. Pipe thick stripes of batter, 4 inches long, at a diagonal in finger shapes, leaving 1 1/2 inches in between them to allow for expansion. Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes. Let cool and then peel them off the paper.
• Serve with whole strawberries hit with a little whipped cream.

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.