Creme Celeste With Balsamic Strawberries Recipes

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

BALSAMIC STRAWBERRIES WITH RICOTTA CREAM

Steps:

• Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
• In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
• In a medium bowl, toss the berries with the basil and the balsamic syrup.
• Divide the cheese cream among 4 cocktail glasses, top with the berry mixture and serve.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE

Steps:

• Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
• Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
• Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
• Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
• *Italian cream cheese, available at Italian markets and many supermarkets.

VANILLA CREAM CHEESECAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Cheesecake: Preheat oven to 120deg C (250F).
• Put cheese, vanilla, lemon zest and 115g of the sugar into a mixing bowl. Beat until you have a creamy, smooth paste. Gradually add the egg yolks and then gradually stir in the sour cream.
• Beat the egg whites to soft peaks and gradually add the remaining 35g of sugar. Continue beating to a stiff, meringue-like texture.
• Fold the egg-white mixture into the cream cheese mixture.
• Prepare your 6cm diameter (2.5in) moulds. If using non-stick pudding or dariole moulds, spray lightly with oil or cooking spray. If using ramekins (ie NOT non-stick), line with 2 layers of cling wrap, being sure it overhangs the sides.
• Transfer the mixture into the moulds and place into a bain-marie (warm water bath). Cook for 20-25minutes, until risen and firm to touch. Remove from the tray and refrigerate overnight.
• Balsamic strawberries: Cut stalks off the strawberries and then cut in half lengthways.
• Combine vinegar and sugar in a pan and boil to a light syrup. Add the wine and allow to cool.
• Pour the cooled mixture over the halved strawberries and refrigerate until needed.
• To serve: Warm a small, sharp, thin knife in boiling water and run carefully around edge of cheesecake mould. Dip the mould briefly in boiling water for 30 seconds to loosen cheesecake, then invert onto serving plate. Arrange strawberries halves around the cake and drizzle them with a little of the balsamic syrup.

CREME CELESTE WITH BALSAMIC STRAWBERRIES

Steps:

• Soak unflavored gelatine in warm water unti softened. Heat cream until small bubbles form at surface. Remove from heat. Whisk in sugar and salt . Whisk in gelatin until thoroughly incorporated. Whisk in yogurt until the mixture is smooth. Taste for sweetness. Oil a six cup mold or pudding basinwith unflavored oil or almond oil Fill with cream mixture. Refrigerate until firm yet trembly. Meanwhile hull 1-1/2 pints of strawberries. Halve if large otherwise leave whole. Drizzle balsamic over strawberries. Allow to macerate at room temperature. Unmold creme on flat platter by quickly dipping in basin of hot water. Surround with strawberries and juices. Garnish with mint if desired