STRAWBERRIES WITH MINT WHIPPED CREAM
You can't go wrong by adding the freshness of mint to this classic duo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).
- Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
- Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.
MIXED BERRY SALAD WITH MINT
Strawberries, blackberries, and blueberries at their peak make for the most spectacular sweets. A few sprigs of mint give this salad a refreshing twist.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate, up to 4 hours).
Nutrition Facts : Calories 66 g, Fiber 3 g, Protein 1 g
SUMMER BERRIES WITH LEMON CREME FRAICHE
A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.
Provided by gailanng
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
- Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
- Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.
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.
BERRIES WITH MINT CREME
An unusual recipe that is full of flavor and hints of exotic spices! Refreshing and delicious! Really any berry will work but strawberries or raspberriesare probably the best. I've used chocolate mint for this which was great. Cooking time is mostly simmering.
Provided by sassafrasnanc
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the cream to a boil and immediately submerge the mint leaves. Cover and remove from heat to steep for 30 minutes.
- Cool, discard the mint leaves and set aside.
- Bring 2 cups of strawberries to a light boil with the remaining ingredients (Zinfandel, peppercorns, fennel seeds, cardamom and sugar). Simmer for 30 minutes.
- Cool and discard the spices.
- Slice the remainder of the strawberries and divide into 6 martini glasses.
- Pour minted creme over strawberries, dividing evenly. Garnish with mint leaves.
Nutrition Facts : Calories 210.6, Fat 15, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.8, Carbohydrate 15.7, Fiber 2.2, Sugar 11, Protein 1.6
STRAWBERRY SHORTCAKES WITH MINT AND WHIPPED CREAM
Categories Cake Milk/Cream Dessert Bake Strawberry Mint Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make biscuits:
- Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
- Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
- Make berries and cream:
- Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.
SUMMER BERRY MINT CREAM TART
Categories Milk/Cream Mixer Dessert Bake Kid-Friendly Blueberry Raspberry Strawberry Mint Summer Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make the shell:
- In a bowl with an electric mixer cream the butter with the sugar, the salt, and the vanilla, add the flour, and blend the mixture until it forms crumbs that become a dough when pressed together. Turn the crumbs into a buttered 10-inch tart pan with a removable fluted rim, press them firmly onto the bottom and up the side of the pan, and chill the shell for 30 minutes. Prick the shell all over with a form, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 15 minutes, remove the rice and the foil carefully, and bake the shell for 10 minutes more, or until it is golden. Let the shell cool in the pan on a rack for 5 minutes, remove the side of the pan, and let the shell cool completely. (The shell will be very crisp and cookie-like.)
- Make the mint cream:
- In a small saucepan bring the milk to a boil with the mint, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Strain the milk through a fine sieve into a bowl, pressing hard on the mint. In the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch, and the vanilla, whisk in the milk, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 3 minutes (it will be very thick), transfer it to a bowl, and chill it, its surface covered with plastic wrap, for 4 hours, or until it is firm. The pastry cream may be made 1 day in advance and kept covered and chilled. In a chilled bowl with an electric mixer beat the heavy cream until it holds stiff peaks. Whisk the pastry cream until it is smooth, whisk in half the whipped cream, and fold in the remaining whipped cream gently but thoroughly.
- Arrange the shell on a large plate and fill it with the mint cream. Stand the strawberries, hulled ends down, in the mint cream, scatter the blueberries and the raspberries over and between the strawberries, and chill the tart for 1 hour. The tart may be made 1 day in advance and kept covered loosely and chilled.
More about "berries with mint creme recipes"
BERRIES AND CREAM RECIPE — THE CHEF SHOW
From thechefshow.com
LEMON POUND CAKE WITH MINT BERRIES AND CREAM RECIPE
From myrecipes.com
CRèME ANGLAISE RECIPE AND FRESH BERRIES - CHEF BILLY …
From billyparisi.com
MINT WHIPPED CREAM - CHEERFUL COOK
From cheerfulcook.com
50 SWEET AND SAVORY BERRY RECIPES YOU NEED TO TRY THIS …
From tasteofhome.com
[RECIPE] FRESH BERRIES WITH MINT & VANILLA WHIPPED CREAM
From wpr.org
SUMMER MINT BERRY BOWL • THIS SEASON'S TABLE
From thisseasonstable.com
STARBUCKS KICKS OFF THE SUMMER SEASON WITH 2 NEW DRINKS
From parade.com
POACHED PEARS, WINTER SALAD AND ‘UNTHINKABLE’ PASTA: IRANIAN ITALIAN ...
From theguardian.com
BERRY NICE CREAM WITH MINT RECIPE | EAT SMARTER USA
From eatsmarter.com
BERRIES BROILED WITH CREAM {CHEATER BERRY CRèME BRULEE}
From laylita.com
PEACHES AND BERRIES WITH LEMON-MINT SYRUP - ONCE UPON A CHEF
From onceuponachef.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
MARK MORIARTY'S CLASSIC FRUIT TART WITH SWEET PAST
From rte.ie
BEST MINT DESSERT RECIPES - RECIPES.NET
From recipes.net
BERRY RECIPES
From allrecipes.com
14 RECIPES WE CAN’T WAIT TO MAKE IN MAY
From allrecipes.com
HEIDI’S MACERATED BERRIES WITH BALSAMIC TWO WAYS | KITCHN
From thekitchn.com
TRADITIONAL BRITISH PARTY FOOD RECIPES FOR THE CORONATION
From telegraph.co.uk
MIXED FRESH BERRIES WITH MINT & LEMON WHIPPED CREAM
From chefsclubrecipes.com
NIGEL SLATER’S RECIPES FOR SALMON, BUTTERMILK ICE-CREAM AND ROSE …
From theguardian.com
BERRY RECIPES: 100 WAYS WITH FRESH BERRIES - SOUTHERN LIVING
From southernliving.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