CHILLED STRAWBERRY CREAM
Made with only three ingredients, this cool refreshing dessert goes together in a jiffy, yet it's pretty enough to serve for a special occasion. Ann Main of Moorefield, Ontario shared the yummy treat for two.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Place the strawberries and sugar in a food processor; cover and process until finely chopped. , In a small bowl, beat cream until stiff peaks form. Fold into berries. Pour into serving dishes. Refrigerate or freeze for 25 minutes.
Nutrition Facts : Calories 316 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 26mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 3g fiber), Protein 2g protein.
STRAWBERRIES FILLED WITH "CLOTTED" CREAM
Provided by Bobby Flay | Bio & Top Recipes
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
- Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
- With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.
CHILLED STRAWBERRY SOUP
This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries.
Provided by MCLISA
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 8h
Yield 6
Number Of Ingredients 5
Steps:
- Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 14.4 g, Cholesterol 69.3 mg, Fat 20.4 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 12.7 g, Sodium 59.6 mg, Sugar 10.3 g
CHILLED STRAWBERRY MOUSSE
Provided by Food Network
Categories dessert
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut a piece of foil or parchment longer than the circumference of a 6-cup/1.5-liter mold. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure.
- Puree the berries with 1/4 cup/55 g sugar, the lemon juice and salt. Strain and reserve.
- Put the yolks in a nonreactive bowl with 1/4 cup/55 g sugar and 1/2 cup/125 g of the berry puree. (Reserve the remaining puree for another use.) Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water below, and whisk until the sugar dissolves and it is warm in the center. Remove the bowl from the saucepan and set aside.
- Put 1/4 cup/60 ml water into a ramekin, sprinkle the gelatin on top and let soften 5 minutes. Set the ramekin in the hot water in the saucepan (make sure the water does not come up over the edge of the ramekin) and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let cool until it thickens slightly. Don't let it set too far.
- Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold together.
- Spoon into the prepared mold, cover and refrigerate until firm, about 4 hours.
- To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatin starts to break down.
(NO-BAKE) CHILLED STRAWBERRY CHEESECAKE
From my blog at http://funnfud.blogspot.com adapted from one of NDTV's recipes Tip: The gelatin mixture helps set the cake, so don't think of skipping it. You can use substitutes for gelatin, but the latter would provide best results.
Provided by mansibshah
Categories Cheesecake
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grind the biscuits and mix in the melted butter with it.
- Line the base of the serving dish evenly and smoothly with the biscuit mixture. Put in the freezer to set.
- Now Puree the strawberries and sugar together in blender. Add the hung curd and cream, blend well to make a smooth mixture. Pour it into a bowl.
- Add 4 tbsp of water in the gelatin. Then pour the gelatin slowly into the strawberry mixture. Keep stirring continuously.
- Now pour the strawberry mixture onto the set biscuit base.
- Cover and put in the fridge to set overnight.
- Garnish with sliced strawberries, chocolate chips and whipped cream.
- Serve cold by slicing into triangular pieces. You can also drizzle some strawberry syrup on the top to create a more appetizing effect.
Nutrition Facts : Calories 225.3, Fat 14.2, SaturatedFat 8.9, Cholesterol 46.5, Sodium 93.7, Carbohydrate 22.7, Fiber 0.7, Sugar 20.5, Protein 3.2
COOL STRAWBERRY CREAM
This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. -Joyce Cooper, Mount Forest, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.
Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 62mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
CHILLED STRAWBERRY CREAM
Made with only three ingredients, this cool refreshing dessert goes together in a jiffy, yet it's pretty enough to serve for a special occasion. Ann Main of Moorefield, Ontario shared the yummy treat for two.
Provided by Allrecipes Member
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Place the strawberries and sugar in a blender or food processor; cover and process until finely chopped. In a small mixing bowl, beat cream until stiff peaks form. Fold into berries. Pour into serving dishes. Refrigerate or freeze for 25 minutes.
Nutrition Facts : Calories 341 calories, Carbohydrate 36.8 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 4.6 g, Protein 2.2 g, SaturatedFat 13.7 g, Sodium 27.2 mg, Sugar 24.8 g
STRAWBERRY GRAHAM CHEESECAKE WITH CHILLED CREAM TOPPING
This easy-to-follow recipe makes an elegant cheesecake from scratch fit for a dinner party. Cooking time includes oven and refrigerator time.
Provided by BB2011
Categories Cheesecake
Time 10h
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 15
Steps:
- CRUST:.
- In a small bowl, mix together the graham cracker crumbs and sugar. Add in the melted butter and stir to combine until completely moistened. Press the mixture firmly into the bottom of the prepared pan, and up the sides of the pan about two inches. Set aside.
- FILLING:.
- Break the softened cream cheese into chunks and place in a large bowl. With the mixer on medium speed, beat the cream cheese for about 3 minutes, until very soft and creamy.
- Add in the sugar and continue to mix on medium speed, for 1 to 2 minutes, until the batter is smooth.
- Add in the eggs one at a time, and beat well after each addition.
- Reduce the speed to low, and add in the sour cream, flour, vanilla extract, and lemon juice. Beat just until thoroughly blended.
- Gently stir by hand the strawberry jam and the 1/2 cup of chopped strawberry pieces into the batter.
- Pour all of the batter in the pan that's already been lined with the crust and jiggle the pan gingerly until the top of the batter appears settled and smooth.
- Bake at 350F for one hour. Turn off the heat when the hour is up and let the cheesecake rest undisturbed in the oven, with the door closed, for 30 minutes.
- CREAM TOPPING:.
- Chill a bowl and the beaters from your mixer in the freezer for at least 20 minutes.
- Add the cream, sugar, and vanilla to the chilled bowl.
- Beat on low speed until small bubbles form, about 30 seconds.
- Increase speed to medium and continue beating for another 30 seconds.
- Increase speed to high and beat until cream is smooth, thick, and nearly doubled in volume, about 30 seconds.
- Once the cheesecake is cooled, spread the cream topping on it and pipe more around the edge. Place in the refrigerator to cool for 8 hours.
Nutrition Facts : Calories 1019.7, Fat 71.5, SaturatedFat 40.3, Cholesterol 347.1, Sodium 500.5, Carbohydrate 83.4, Fiber 1.2, Sugar 62.1, Protein 14.1
CHILLED STRAWBERRY SOUFFLE
Chef Anne Willan likes to garnish these souffles with sliced fresh strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place a medium bowl in the freezer to chill. Cut 4 strips of parchment paper about 1 inch longer than the circumference and at least 1 1/2 inches taller than a 6-ounce ramekin. Wrap a parchment-paper strip around each of 4 ramekins to form a collar, and secure with tape.
- Reserve 4 small strawberries for garnishing. Hull the remaining strawberries. Puree 3 cups strawberries and 1 to 1 1/2 tablespoons sugar in a food processor fitted with the metal blade. Transfer to a bowl or small pitcher, cover, and chill to serve with the souffles. Slice the remaining strawberries, combine with 1 to 1 1/2 tablespoons sugar, and divide them among the souffle dishes.
- Place 1/4 cup wine in a small saucepan. Sprinkle with gelatin. Let stand until gelatin begins to soften, about 5 minutes. Meanwhile, remove bowl from freezer, and pour cream into bowl; whip cream until soft peaks form. Transfer to the refrigerator to chill.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 3/4 cup sugar and the orange zest on high speed until light and very thick, at least 5 minutes.
- Prepare an ice-water bath; set aside. In a heavy-bottomed medium saucepan, bring the remaining 1 3/4 cups wine just to a boil. With the mixer on low speed, slowly stir the hot wine into the egg-yolk mixture. Return this mixture to the pan, and cook over low heat, stirring constantly with a wooden spoon, until it thickens and lightly coats the back of a wooden spoon, 3 to 4 minutes. Be sure not to let it boil; if it does it will curdle. Remove the custard from the heat, and immediately set the pan into the ice-water bath.
- Melt gelatin over very low heat, and stir it into the warm custard. Continue stirring until it starts to set. Remove it from the ice-water bath and fold in the whipped cream. Pour the mixture into the prepared souffle dishes, covering the strawberries. You will have to work quickly, as the mixture sets quickly once it is cold. It should fill to an inch or more above the rim of the dishes. Chill until firmly set, at least 2 and up to 12 hours (if kept longer, the souffles tend to stiffen).
- To serve, loosen and remove the parchment-paper collars from the souffles. Thinly slice each reserved strawberry to form a fan, leaving the slices joined at the hull. Press the strawberries flat with your thumb to fan the slices, and set one on top of each souffle. If the souffles have been chilled for more than a few hours, let them warm and soften at room temperature for a few minutes. Serve with the chilled strawberry sauce.
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