Fresh Fruit And Cream Recipes

FRUIT AND CREAM DESSERT

Steps:

• In a bowl, combine fruit cocktail, bananas, lemon juice and cherries. In another bowl, combine the whipped topping and sour cream. Refrigerate both bowls until ready to serve. To serve, spoon fruit into individual serving bowls; top with cream mixture.

FRUIT CREAM RECIPE

Steps:

• Whisk cream and yogurt in a bowl until smooth and creamy.
• Add powdered sugar and vanilla extract and mix until dissolved.
• Add the fruits and nuts and mix well.
• Chill for 1-2 hours and serve chilled.

FRESH FRUIT WITH VANILLA CREAM

Steps:

• Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

FRUIT CREAM

Steps:

• Take heavy whipping cream in a bowl. Keep this bowl and whisk attachment in the freezer for 10-15 minutes.
• Once chilled add sugar and rose water in that.
• Start beating it till you get soft peaks. Do not overbeat.
• Now keep this into the fridge.
• Right before serving, chop the fruits.
• Add fruits and nuts into the whipped cream.
• Mix well to combine.
• Remove it to individual serving bowl and serve.

CREAM CAKE WITH FRESH FRUIT

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray.
• In a medium bowl, whisk the flour, baking powder and salt to combine.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on low speed to thoroughly combine, about 1 minute. Raise the speed and whip until the mixture becomes pale and thick, 5 to 6 minutes. With the mixer running on low speed, add the cream in a slow, steady stream and mix to thoroughly combine. Add the vanilla and mix to combine.
• Add the flour mixture in 2 to 3 additions, mixing well to fully and smoothly combine. Pour the batter into the prepared pan and spread into an even layer, then sprinkle generously with turbinado or sanding sugar.
• Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 65 to 75 minutes. Transfer to a cooling rack and cool the cake completely in the pan.
• For the fruit: Combine the fruit and granulated sugar in a medium bowl and toss well to combine. Macerate at room temperature, stirring occasionally, for at least 30 minutes and up to 4 hours before serving.
• To unmold the cooled cake, run a small offset spatula around the outside edge, then release the outer ring of the pan. Slide an offset spatula under the cake all the way around and gently transfer to a serving platter. Serve slices of cake with a spoonful or two of fruit and their juices.