Fruit Cream Recipes

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.

FRUIT CREAM

Steps:

• Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
• Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
• Consume on the same day as it would end up turning sour.
• The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
• You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
• If conscious about calories in cream , you can also substitute the cream with beaten yogurt.

FRUIT CREAM RECIPE (CREAM FRUIT SALAD)

Steps:

• First rinse and prep the fruits. Set the chopped fruits aside.
• Take cream, honey or maple syrup and rose water in a bowl.
• Whip till you get soft peaks.
• Add the chopped fruits.
• Gently fold the fruits with the whipped cream.
• Serve straightaway or you can chill in the refrigerator for a few hours. Serve fruit cream in bowls garnished with orange zest, chopped pistachios, pomegranate arils. You can also add a drizzle of honey or maple syrup on top of the dessert if you like.

CREAMY OVERNIGHT FRUIT SALAD

Steps:

• In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
• In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
• In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

PASSION FRUIT CREAM

Steps:

• Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.
• To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.