STRAWBERRY CUSTARD PIES
These pies were a spring special at a restaurant where I used to work. Whoever was the cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready. -Caroline Park, Pritchard, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 pies (8 servings each).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature. , Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 202mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-STRAWBERRY BOMBE
Layers of rich devil's food cake and strawberry filling are covered in a heavenly whipped cream frosting. The treat is sure to satisfy any sweet tooth.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Grease and flour three (8- or 9-in.) round baking pans; set aside. Prepare cake mix batter according to package directions. Divide evenly and pour into prepared pans. , Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., Reserve 6-7 strawberries for garnish. Puree enough remaining strawberries to measure 1 cup; set aside. In a small microwave-safe bowl, sprinkle gelatin over juice concentrate; let stand 5 minutes. Microwave on high power 1 minute. Stir until gelatin is completely dissolved; set aside. In a small bowl, beat 1 cup heavy whipping cream until stiff; set aside., To prepare filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in strawberry puree. Gradually add gelatin mixture; blend until smooth. Gradually whisk in whipped cream; set aside., Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap, allowing ends of plastic to over-hang edges by at least 6 inches. (Diameter at top of bowl must be 8-1/2 or 9-1/2 inches, depending on size of baking pan.), Gently press one cake layer into bottom of prepared bowl. , Spoon about one-half of filling over cake layer in bowl; top with second cake layer. Gently press down on cake layer. Spread remaining filling over cake. Top with remaining cake layer. Gently press down. Cover cake with loose ends of plastic wrap and refrigerate at least 1 hour., In a small bowl, beat confectioners' sugar and remaining 2 cups heavy whipping cream until stiff. Uncover top of bombe in bowl. Invert onto serving platter; remove and discard plastic wrap. Frost bombe with sweetened whipped cream., In a microwave, melt chocolate chips and oil; stir until smooth. Transfer to a heavy-duty small resealable plastic bat. Cut a tiny hole in bottom corner of bag. Gently squeeze bag and drizzle chocolate over bombe. Garnish as desired with reserved strawberries.
Nutrition Facts :
DEATH BY CHOCOLATE BOMBE
This is a truly decadent dessert. Tread with caution though as this is a very rich dessert (a heart attack waiting to happen - though you might think it was well worth it when you try this). A true chocolate lover's delight, but go easy - my brother-in-law had almost the entire bombe in one sitting and truly regretted the after effects.
Provided by RavJJ
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
- WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
- Bring cream to a boil; remove from heat.
- Add white chocolate and butter; stir until melted.
- Blend in egg yolks.
- Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
- Fold into chocolate mixture; pour into prepared bowl.
- Freeze 30 minutes.
- DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
- Freeze until set, at least 8 hours.
- Unmould onto serving plate, remove plastic wrap.
ELDERFLOWER AND STRAWBERRY BOMBE
In this recipe, the elderflower concentrate gives the ice cream a delicate, fruity flavor, but 1 teaspoon vanilla stirred into 1/4 cup additional milk makes a delicious substitute.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Have ready a large bowl of ice and cold water. In a saucepan bring cream and milk just to a boil. In a small bowl with an electric mixer beat together eggs and sugar until thick and pale. Add 1 cup hot cream mixture to egg mixture in a slow stream, whisking. Whisk egg mixture into cream mixture in pan and cook over moderate heat, stirring constantly, until thickened slightly, just coats back of spoon, and a candy thermometer registers 170° F. (Do not let custard boil or it will curdle.) Pour custard through a fine sieve into a bowl set in bowl of ice water and stir in elderflower concentrate (or vanilla mixture; see above note). Cool custard. Chill custard, its surface covered with plastic wrap, at least 1 hour and up to 24. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and in freezer harden until firm. Ice cream may be made 1 week ahead.
- In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Stir in strawberries and lemon juice and cool 10 minutes. In a food processor purée mixture until very smooth and force through a sieve into a bowl, pressing hard on solids. Discard solids and cool purée. Freeze purée in an ice-cream maker. Transfer sorbet to an airtight container and in freezer harden until firm. Sorbet may be made 1 week ahead.
- Let ice cream and sorbet stand at room temperature until softened, about 10 minutes. Into a large bowl scoop alternating cup measures of ice cream and sorbet. Make 2 figure-eight swirls with a large metal spoon through ice cream and sorbet and pour into a 7- to 8-cup mold. Freeze bombe, covered with plastic wrap, at least 4 hours and up to 2 weeks. To unmold bombe, dip mold in a bowl of hot water 1 second and invert bombe onto a serving plate.
- Garnish bombe with strawberries.
STRAWBERRY BOMBE
Make and share this Strawberry Bombe recipe from Food.com.
Provided by seesko
Categories Frozen Desserts
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
- In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
- Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
- beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
- To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
- Garnish with berries and mint.
Nutrition Facts : Calories 187.7, Fat 9.6, SaturatedFat 5.3, Cholesterol 121.1, Sodium 21.5, Carbohydrate 21.5, Fiber 1, Sugar 19.1, Protein 2.5
STRAWBERRY CUSTARD BOMBE
Make and share this Strawberry Custard Bombe recipe from Food.com.
Provided by Catherine Robson
Categories Gelatin
Time 12h15m
Yield 1 pudding
Number Of Ingredients 4
Steps:
- Line a pudding basin with strips of foil.
- Cut each rollette into 8 slices.
- Line basin with slices (keep aside enough to use to cover the base).
- In a separate bowl, combine jelly& boiling water.
- Stir until jelly is dissolved, then stir in the custard.
- Pour into pudding basin, top with remaining rollettes.
- Cover& refrigerate overnight.
- Turn out on a serving plate.
- Serve with cream if desired.
Nutrition Facts : Sodium 0.9
More about "strawberry custard bombe recipes"
STRAWBERRY CUSTARD RECIPE - EASY DESSERT RECIPES
From yummytummyaarthi.com
2.4/5 (23)Category DessertCuisine IndianTotal Time 25 mins
STRAWBERRY CHEESECAKE BOMBE - RECIPES | PAMPERED …
From pamperedchef.ca
FRESH STRAWBERRY BARS (WITH CUSTARD FILLING!) - AVERIE …
From averiecooks.com
STRAWBERRY BAKED CUSTARD RECIPE - GRACE AND GOOD EATS
From graceandgoodeats.com
FROZEN STRAWBERRY CUSTARD - THE DAILY MEAL
From thedailymeal.com
BAKED STRAWBERRY CUSTARDS RECIPE | EATINGWELL
From eatingwell.com
STRAWBERRY CUSTARD ICE CREAM RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
CHOCOLATE BOMBE WITH STRAWBERRY & HOT CHOCOLATE SAUCE
From virginmediatelevision.ie
STRAWBERRY CUSTARD TART RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
STRAWBERRY CUSTARD BOMBE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love