Strawberries With Rum Cream Recipes

STRAWBERRIES AND CREAM WITH RUM

Steps:

• Pour the heavy cream into a mixer bowl and mix on medium to high speed. Stop mixing when the liquid becomes a little thick.
• Once the heavy cream is thickened, add the rest of the ingredients and mix until there are stiff peaks.
• Place your mixture in a piping bag.
• Cut your strawberries to slices and begin assembling your cups or bowl.
• Once assembled, serve and enjoy!

STRAWBERRIES WITH RUM CREAM

Steps:

• Whisk together the sour cream, sugar and rum.
• Mix in the strawberries.
• Cover and refrigerate until needed.

WARM STRAWBERRIES AND CREAM

Steps:

• In a saucepot over medium heat mix the frozen strawberries with the water. Cook until the strawberries have defrosted and the berries have slumped. Remove from heat and let cool slightly. Taste the strawberries and add the sugar if desired. Divide between dessert bowls, top with whipped cream.

FRESH STRAWBERRY TART WITH RUM PASTRY CREAM

Steps:

• Coat a 12-inch round pizza pan with oil. Prepare the dough. Pat into the bottom and 1/2 inch up for a border around the edge of the pan. Prick all over with a fork. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake for about 30 minutes, pricking any big air bubbles with a fork, or until the entire surface is lightly browned. Remove to a rack. Store, covered with waxed paper, in a dry place for up to 24 hours.
• Meanwhile, in a medium saucepan, whisk the sugar and flour. In a measuring cup, beat the egg, egg yolks, and half-and-half or milk. Add to the pan; whisk until smooth.
• Cook, whisking constantly, over medium heat for 4 to 5 minutes, or until the mixture starts to bubble. Cook, whisking vigorously to prevent lumping, for 1 minute. Remove from the heat. Continue whisking until mixture cools slightly. Whisk in 1 tablespoon rum. Pour into a bowl. Set aside to cool slightly. Cover and refrigerate for at least 1 hour or as long as 1 day.
• Place the preserves in a glass measuring cup. Cover and microwave on high for 60 to 70 seconds, or until bubbling. Press through a fine sieve. Discard the solids. Stir in 1 tablespoon rum.
• Up to 2 hours before serving, spread the pastry cream evenly over the crust. If using medium strawberries, cut them in half. Place the strawberry slices, slightly overlapping, or the whole berries stem side down, in rings on top of the pastry cream. Brush the top evenly with the apricot glaze. Refrigerate, uncovered, for up to 2 hours.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

STRAWBERRY RUM FLOAT

Steps:

• In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth. Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible. Discard seeds. Add simple syrup to taste. Divide strawberry syrup among 4 tall glasses. Pour 4 ounces club soda into each glass and stir gently to combine. Divide strawberry wedges among glasses and top with ice cream. Serve immediately with long straws and spoons.

RUM FLAMBEED STRAWBERRIES

Steps:

• Wash, hull and dry the strawberries.
• Heat butter in skillet, add sugar. Stir until sugar is golden and melted.
• Add the sherry and cook, boiling, until syrup is smooth and free of any crystalized lumps of sugar.
• Add strawberries and heat through.
• At the table or in the kitchen heat rum slightly. Ignite and pour over berries, stirring juices utnil flame dies down.
• Spoon immediately over servings of ice cream. Top with toasted almonds.
• Good served with: homemade butter cookies, wafer cookies or ice cream wafers.