STABILIZED STRAWBERRY WHIPPED CREAM (2 WAYS)
This Strawberry Whipped Cream recipe can made with either fresh strawberries or freeze dried strawberries! Both versions have amazing strawberry flavor and make a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- To make with fresh, real strawberries:
- Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
- 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/4 cup, add it back to the pan and continue to cook it.
- . When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
- . When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. To make with freeze dried strawberries:
- p id="instruction-step-6″>1. Add the freeze dried strawberries to a food processor and grind into a powder.
- . Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!
Nutrition Facts : ServingSize 1, Calories 234 calories, Sugar 15.1 g, Sodium 14.6 mg, Fat 18.9 g, SaturatedFat 12 g, TransFat 0.6 g, Carbohydrate 16 g, Fiber 0.5 g, Protein 1.7 g, Cholesterol 58.8 mg
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 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 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!
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
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.
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