Berries With Cream Sauce Recipes

BERRIES AND CREAM

Steps:

• Combine the sugar, orange juice and rind(if using) into a small pan
• Heat and bring to a boil, stirring until the sugar dissolves
• Simmer for about 10 minutes without stirring
• Cool syrup
• Whip cream to medium peaks
• Fold orange syrup into whip cream
• Serve over berries
• If just making regular cream, add 1 tsp vanilla and 2-3 Tbsp powdered sugar (more to taste if wanted) and whip until soft peaks form

VANILLA CREAM OR SAUCE

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

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.

BERRIES WITH CREAM SAUCE

Steps:

• Soak sago for 20 minutes. Rinse berries and pat dry.
• Rinse cherries, remove pits and set 4 aside for garnish. Mix red wine with blackcurrant juice and cherry juice in a saucepan. Bring to a boil with 60 g (approximately 4 tablespoons) of sugar, slit vanilla pod, lemon juice and cinnamon. Stir 1/4 of the berries with the sago. Simmer about 15 minutes or until the sago is transparent. Then add remaining fruit and remove from heat. Allow to cool, stirring occasionally. Remove vanilla bean and cinnamon. Mix sour cream with 1 tablespoon sugar until smooth. Roast flaked almonds until golden brown in a pan without oil. Pour fruit into bowls and put a dab of sour cream on top. Moisten reserved cherries and roll in remaining sugar. Place on top of sour cream and serve sprinkled with almonds.

STEWED FRESH BERRIES

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

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.

CAKE AND BERRIES WITH MELTED ICE CREAM SAUCE

Steps:

• Mix the berries together with a little sugar. Pile cake cubes up in goblets or sundae cups. Top the cake with berries. Melt ice cream in microwave for 15 to 20 seconds. Stir out any bumps in your melted ice cream and pour evenly over cake and berries.

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.