Strawberries With White Chocolate Custard Sauce Recipes

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

STRAWBERRIES WITH CHOCOLATE CARAMEL SAUCE

Steps:

• Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
• Remove from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved.
• Remove from heat, then add chocolate and salt and stir until chocolate is melted. Add butter and stir until just melted.
• Cool sauce slightly, then drizzle over strawberries.

WHITE CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
• For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
• Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
• Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

SUGAR-CURED STRAWBERRIES & WHITE CHOCOLATE CRUMBLE

Steps:

• Heat oven to 160C/140C fan/gas 3. Mix the milk powder, cornflour and half the sugar together, then pour over the melted butter and white chocolate. Mix with a spoon until it forms a crumb, then scatter over a baking sheet and bake for 10 mins until golden. Remove from the oven and leave to cool.
• Remove the tops of the strawberries, then cut into quarters. Toss the strawberries in the rest of the sugar, then divide evenly between four bowls and leave to cure for 30 mins.
• Add a large spoonful of crème fraîche to the strawberries, and scatter over the pistachios and some of the crumble (this recipe makes plenty of crumble - any leftovers will keep in a jar or airtight container for several weeks). Scatter over a few small mint leaves, if you like, to lift the flavour and colour of the dessert.

STRAWBERRIES WITH WHITE-CHOCOLATE CUSTARD SAUCE

Steps:

• In bowl, whisk yolks and sugar.
• In saucepan, bring cream, milk, vanilla bean to a boil.
• Gradually whisk hot cream mixture into yolk mixture.
• Return this mixture to saucepan.
• Over medium heat, stir constantly with heat-resistant rubber spatula, 3 minutes, until thick enough to coat spatula (do not let boil).
• Remove from heat.
• Add chocolate, stirring to melt.
• Strain through fine sieve into bowl.
• Remove bean; scrape out seeds into sauce.
• Place bowl in larger bowl filled with ice cubes and water.
• Stir sauce until very cold.
• Place strawberries in 5 dessert glasses.
• Spoon custard sauce over each serving.

WHITE CHOCOLATE AND STRAWBERRY TERRINE WITH DARK CHOCOLATE SAUCE

Steps:

• Line bottom of 9x5x3-inch loaf pan (with 7-to 8-cup capacity) with aluminum foil, extending foil over shorter ends. Puree strawberries in processor. Transfer 1 1/4 cups puree to small bowl; reserve remaining puree for another use. Stir white chocolate in top of double boiler set over barely simmering water until melted. Remove pan from over water.
• Combine sugar, water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 250°F, tilting pan if necessary to submerge bulb of thermometer and occasionally brushing down sides of pan with wet pastry brush, about 4 minutes.
• Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
• Gradually add boiling syrup to whites, beating until firm peaks form and meringue is cool, about 5 minutes. Fold white chocolate into meringue.
• Beat cream and vanilla in large bowl until medium-firm peaks form; fold into white chocolate mixture. Transfer 4 cups white chocolate mousse to medium bowl. Fold 1 1/4 cups strawberry puree and Grand Marnier into 4 cups mousse.
• Spread half of strawberry mousse in prepared pan. Chill remaining white chocolate mousse and remaining white chocolate mousse and remaining strawberry mousse. Freeze strawberry layer until almost firm , about 15 minutes.
• Spread white chocolate mousse over strawberry layer. Freeze until almost firm, about 25 minutes.
• Spread remaining berry mousse over white chocolate layer. Cover terrine with plastic and freeze overnight. (Can be prepared 4 days ahead. Keep frozen.)
• Uncover terrine. Cut between foil and pan side to loosen terrine. Invert onto platter. Lift off pan and peel off foil. Serve with Dark Chocolate Sauce.
• To make chocolate sauce:
• Combine half and half, sugar, cocoa, butter and espresso powder in heavy small saucepan. Whisk over low heat until sugar dissolves and butter melts. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat. Mix in vanilla. Cool sauce.

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
• Sift flour, baking soda, salt, and baking powder together in a bowl.
• Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
• Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

STRAWBERRY FRITTERS WITH CHOCOLATE SAUCE

Steps:

• In a large bowl, whisk together the flour, 1/4 cup butter, 1/3 cup cream, eggs, salt, brown sugar, and cinnamon. Add the strawberries to the batter and fold gently to coat.
• Heat the oil in a large heavy pot over medium-high heat to 360 degrees F (180 degrees C).
• Meanwhile, make the chocolate sauce by combining the chocolate chips, 3 tablespoons butter, vanilla extract, and 1/4 cup cream in a microwave-safe dish. Place in the microwave and cook on medium-high heat stirring every 30 seconds until the chocolate chips are melted and the chocolate sauce is smooth. Set the dish on a kitchen towel and cover to keep warm.
• Working in batches, carefully drop the batter-coated strawberries into the hot oil. Fry until the batter is golden brown, flipping the strawberries to brown both sides evenly. Remove the cooked strawberry fritters and place on paper towels to drain. Dust with confectioners' sugar and drizzle with chocolate sauce to serve. Serve remaining chocolate sauce on the side.