Berries And Cream Topping Recipes

BOOZY BERRIES AND CREAM

Steps:

• For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
• Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
• For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
• To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.

MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAM

Steps:

• Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.
• Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.

FRESH BERRIES WITH RICOTTA CREAM

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

BERRIES-AND-CREAM TOPPING

Steps:

• Toss strawberries with 1/4 cup sugar. Let sit until juicy, 20 minutes.
• Whip heavy cream with remaining sugar.

BERRIES AND CREAM

Steps:

• In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
• Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
• Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.

BERRY SAUCE

Steps:

• Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
• Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.

BERRIES AND CREAM

Steps:

• Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.

MASCARPONE CREAM AND BERRIES

Steps:

• In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
• Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
• Cover and refrigerate for 1 hour or as long as overnight. Serve cold.

CHEESECAKE WITH BERRIES & WHIPPED TOPPING

Steps:

• Heat oven to 350ºF.
• Combine cracker crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Mix sour cream and 2 Tbsp. powdered sugar in medium bowl until blended. Gently stir in COOL WHIP; spread over cheesecake. Top with berries; sprinkle with remaining powdered sugar.

BERRIES 'N' CREAM BROWNIES

Steps:

• Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Spread whipped topping over brownies. Arrange strawberries cut side down over top. Drizzle with chocolate topping. Refrigerate for at least 30 minutes before serving.

BERRIES WITH SOUR CREAM SAUCE

Steps:

• In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.