MERINGUES CHANTILLY WITH ROASTED BERRIES
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- For serving, place each meringue on a separate plate and top the shell with berries.
- Preheat the oven to 450 degrees F.
- Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.
STRAWBERRIES WITH CHANTILLY CREAM
One of the most sweetest foods on earth this is; a perfect treat for your special someone on Valentine's day. Add some blackforest cake on the side and enjoy it with red roses and a movie on the side or some soft music and poetry in praise of your soulmate :) Happy Valentines' Day to all my friends on RecipeZaar!
Provided by Charishma_Ramchanda
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Store strawberries in the refrigerator and buy them one day prior to making this dessert.
- Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away.
- Use a knife to cut off the green stem and leaves at the top of each strawberry.
- Chantilly cream is nothing but properly whipped cream.
- To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice.
- Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form.
- Add vanilla essence and powdered sugar slowly and continue to beat the cream.
- Serve the strawberries and cream in stemmed wine glasses or champagne saucers.
- Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream.
- Enjoy!
STRAWBERRIES CHANTILLY
Beautiful berries in heavenly clouds, this would be equally as good with other berries. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash strawberries, stem and cut in half.
- Cover with confectioner's sugar (reserve 4 tablespoons) and rum; chill 30 minutes.
- Beat egg whites until stiff peaks form; add reserved confectioners' sugar gradually, beating constantly during the addition.
- Fold in sweetened berries.
- Place in chilled sherbet glasses and garnish with whipped cream.
Nutrition Facts : Calories 87.7, Fat 0.3, Sodium 19.4, Carbohydrate 17.8, Fiber 2, Sugar 14.6, Protein 1.9
STRAWBERRIES AND CRUNCHY CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Hull and quarter the berries and add them to a medium bowl. Sprinkle with 1 tablespoon of sugar and toss to combine.
- Whisk the cream in a medium bowl until peaks form, about 4 to 5 minutes. Sprinkle in the remaining 1 tablespoon of sugar and the extract and combine.
- Crumble the meringues and it fold into the cream with half the berries. Top bowlfuls of the cream with the remaining berries and serve.
CHANTILLY CREAM
Steps:
- Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
- Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.
ROASTED STRAWBERRIES AND MINT CHANTILLY CREAM
Steps:
- Preheat the oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes. Watch carefully so that the butter does not burn. Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture will be grainy. Add the berries, tossing to coat with the butter and sugar. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes. Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.
- While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form. Divide the chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately.
CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
- It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
- Once the cream is whipped, cover and store in the fridge.
- If it separates slightly, just rewhip to restore its thickness.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
STRAWBERRY CHANTILLY
This recipe is originally from the "Great Tastes - Healthy Cooking From Canyon Ranch" cookbook. This is being posted for the strawberry swap. The photo in the book is absolutely drool-inducing.
Provided by Ducky
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean, stem and slice strawberries into quarters.
- Place in bowl and set aside.
- In blender, combine cottage cheese, buttermilk and lemon juice, pureeing until smooth.
- Add brown sugar to blender mixture and mix.
- Place 1/4 C of strawberries into champagne or short parfait glass.
- Top with 2 Tbsp cottage cheese mixture.
- Top with a strawberry.
- Chill for 1 hour.
Nutrition Facts : Calories 45.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.4, Sodium 119.7, Carbohydrate 5.7, Fiber 0.7, Sugar 3.6, Protein 4.2
STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM
Categories Liqueur Milk/Cream Dessert Bake Strawberry Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make Biscuits:
- In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
- In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
- Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
- Preheat oven to 400°F.
- On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
- Make Compote:
- In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
- Make Chantilly Cream:
- Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
- To Plate:
- Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.
SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM
Sweet ripe fresh berries nestled in airy clouds of Chantilly cream. Simple, yet elegant. This is a lovely light and romantic dessert that's gorgeous served in pretty dessert glasses or a glass trifle dish, strewn with pink rose petals.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
- Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
- Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
- Top with a dollop of whipped cream and a berry.
- Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
Nutrition Facts : Calories 276.9, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.7, Sodium 23.7, Carbohydrate 19.2, Fiber 1.4, Sugar 15.4, Protein 1.7
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