Strawberry And Sesame Swirl Soft Serve Food

STRAWBERRY AND SESAME SWIRL SOFT SERVE

Strawberry and Sesame Swirl Soft Serve image

Strawberries and cream get a double dose of sesame from tahini and halvah. The tahini adds richness, and the slightly salty halvah has a cookie-dough effect: Everyone will mine for it. Eat it quickly before it melts, ideally with extra halvah on standby.

Provided by Clare de Boer

Categories easy, quick, ice creams and sorbets, dessert

Time 1m

Yield 2 servings (about 2 cups)

Number Of Ingredients 6

Ingredients

2 cups frozen strawberries (about 10 ounces)
1/2 cup full-fat Greek yogurt or labneh
2 tablespoons heavy cream
2 tablespoons tahini
4 teaspoons confectioners' sugar
1/4 cup sesame halvah (about 2 ounces), plus more for garnish

Steps:

Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.

STRAWBERRY SOUFFLé

Strawberry Soufflé image

This very light soufflé recipe, adapted from Julia Child, uses a base of syrupy fruit to flavor the egg whites, without the addition of fats or starches. And a combination of raspberries and strawberries makes it marvelously pink. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories brunch, dinner, custards and puddings, dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Unsalted butter, for dish
1 cup and 2 tablespoons sugar, plus more for coating the dish
8 ounces/1 3/4 cups fresh strawberries, washed, hulled and quartered
8 ounces/1 2/3 cups fresh raspberries
1 tablespoon balsamic vinegar
1/4 teaspoon cream of tartar
Finely grated zest of 1 lemon
4 large egg whites
Pinch salt

Steps:

Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
In a medium bowl, toss berries with 1/3 cup sugar and vinegar. Let stand for at least 30 minutes.
Drain berries in a sieve set over a bowl, reserving juices. If less than 1/4 cup, add water to total 1/4 cup liquid.
In a small saucepan, combine 2/3 cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a 1/4-inch space between the dish and the soufflé mixture.
Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 87 milligrams, Sugar 42 grams, TransFat 0 grams

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