Roasted Strawberries And Mint Chantilly Cream Recipes

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ROASTED STRAWBERRIES WITH VIN SANTO



Roasted Strawberries with Vin Santo image

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound strawberries, hulled and halved
2 teaspoons olive oil
5 tablespoons sugar
Kosher salt
1/4 cup Vin Santo wine
3/4 cup heavy cream
1/4 cup mascarpone
1/2 cup gently crushed amaretti cookies or almond biscotti

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
  • Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
  • To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.

STRAWBERRY MINT SEDUCTION



Strawberry Mint Seduction image

Fresh strawberries with fresh mint and a light syrup are topped with ice cream then whipped cream. This is a delicious and tantalizing summer dessert!

Provided by Dawn Camacho

Categories     Desserts     Fruit Desserts     Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 pint fresh strawberries, quartered
6 fresh mint leaves, finely chopped
¼ cup water
2 tablespoons sugar
4 scoops vanilla ice cream
1 cup whipped cream for garnish
4 fresh mint leaves for garnish

Steps:

  • Mix the strawberries with the mint in a bowl.
  • Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
  • Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 20 g, Cholesterol 90.8 mg, Fat 24.6 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 15.1 g, Sodium 40.8 mg, Sugar 15.1 g

ROASTED STRAWBERRY TRIFLES WITH LEMON CREAM



Roasted Strawberry Trifles with Lemon Cream image

Roasting strawberries intensifies their sweetness when matched with tart, egg-free lemon cream, a gluten-free crumble and fresh herbs.

Provided by Dave Muller

Categories     Bon Appétit     Dessert     Summer     Strawberry     Lemon     Milk/Cream     Wheat/Gluten-Free     Vegetarian     Roast     Basil     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

3 cups heavy cream
1 1/4 cups sugar, divided
Kosher salt
1/3 cup fresh lemon juice
1 cup gluten-free baking flour or regular all-purpose flour
5 tablespoons unsalted butter, room temperature, cut into pieces
1/4 cup (packed) light brown sugar
1 tablespoon finely chopped basil
1 teaspoon vanilla extract
3/4 cup granola
2 pounds strawberries, hulled, halved if large
1 teaspoon smoked sea salt or flaky sea salt
Torn mint and basil leaves (for serving)

Steps:

  • Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
  • Preheat oven to 325°F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30-35 minutes. Let cool and break into smaller pieces. Mix in granola.
  • Increase oven temperature to 425°F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
  • Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8-12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.
  • Do Ahead
  • Lemon cream can be made 2 days ahead. Keep chilled.

STRAWBERRIES WITH CHANTILLY CREAM



Strawberries With Chantilly Cream image

One of the most sweetest foods on earth this is; a perfect treat for your special someone on Valentine's day. Add some blackforest cake on the side and enjoy it with red roses and a movie on the side or some soft music and poetry in praise of your soulmate :) Happy Valentines' Day to all my friends on RecipeZaar!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups sliced strawberries
4 cups whipping cream
12 tablespoons powdered sugar
2 teaspoons vanilla essence

Steps:

  • Store strawberries in the refrigerator and buy them one day prior to making this dessert.
  • Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away.
  • Use a knife to cut off the green stem and leaves at the top of each strawberry.
  • Chantilly cream is nothing but properly whipped cream.
  • To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice.
  • Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form.
  • Add vanilla essence and powdered sugar slowly and continue to beat the cream.
  • Serve the strawberries and cream in stemmed wine glasses or champagne saucers.
  • Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream.
  • Enjoy!

ROASTED STRAWBERRIES



Roasted Strawberries image

Sweet and juicy roasted strawberries with a bold strawberry flavor. Eat them on their own, or use as a topping for yogurt, ice cream, oatmeal, pancakes, or cake.

Provided by chpmnk42

Categories     Desserts     Fillings     Fruit Fillings

Time 20m

Yield 4

Number Of Ingredients 2

1 pound fresh strawberries, hulled
2 tablespoons white sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
  • Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 15 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.1 mg, Sugar 11.8 g

STRAWBERRIES WITH MINT WHIPPED CREAM



Strawberries with Mint Whipped Cream image

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

1/4 cup sugar
2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish
1 cup heavy cream
1 quart strawberries, hulled and thinly sliced

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.

STRAWBERRIES WITH MINT WHIPPED CREAM



Strawberries With Mint Whipped Cream image

These looked so beautiful that I wanted to save them, where else? I want to serve these later in summer when we have an appreciation day for all our nursing staff! Everyday Food, June 2008.

Provided by Manami

Categories     Beverages

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup sugar
2 cups packed fresh mint leaves, and stems coarsely chopped, plus sprigs for garnish
1 cup heavy cream
1 quart strawberry, hulled and thinly sliced
1/8 cup toasted chopped macadamia nuts or 1/8 cup toasted chopped cashews

Steps:

  • 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 a cup).
  • Meanwhile, in a large bowl, whip cream until stiff peaks form.
  • Gently fold in cup of a 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. (You can use martini glasses or champagne flutes.).
  • Top each with a mint sprig and chopped toasted almonds (optional).
  • *You can also use the mint syrup to sweeten iced tea or lemonade. For a bracing cocktail, add a splash to a glass filled with seltzer, vodka, and lemon.

Nutrition Facts : Calories 337, Fat 24.9, SaturatedFat 13.9, Cholesterol 81.5, Sodium 42.7, Carbohydrate 28.6, Fiber 4.6, Sugar 19.9, Protein 3.7

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