STRAWBERRY ALMOND CREAM
Make and share this Strawberry Almond Cream recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, fold strawberries into sour cream. Fold in yogurt. Gently stir in almond extract and sugar.
- Chill in the freezer for 20 minutes then move to the refrigerator for 1 hour.
- Serve with fluffy pieces of angel food cake and/or mixed berries.
Nutrition Facts : Calories 263.8, Fat 18.9, SaturatedFat 11.7, Cholesterol 44.4, Sodium 78.7, Carbohydrate 19.2, Fiber 1, Sugar 14.7, Protein 5.6
STRAWBERRY AND ALMOND CRUMBLE
Provided by Nigella Lawson : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
- Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
- Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
- Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
- Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.
STRAWBERRY AND ALMOND CREAM PARFAIT
Provided by Alex Guarnaschelli
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes.
- In a medium pot, bring the milk and vanilla bean to a gentle boil. Pour about half of the milk mixture over the eggs whisking constantly. Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes. Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn.
- Remove the pot from the stove and whisk in the marzipan. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap. Place the tray in the refrigerator to cool.
- In a medium skillet over low heat, melt the granulated sugar. Spray a tray with a light coating of nonstick spray. Spray the end of a wooden spoon as well. When the sugar turns light brown, add the almonds and stir to coat them with the sugar. Spoon the almonds on to the baking sheet and sprinkle lightly with salt.
- When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl. Whisk until it is smooth. In another medium bowl, toss the strawberries and brown sugar together.
- Place 4 to 6 glasses on a flat surface. Begin by spooning a thin layer of almond cream in the bottom of each. Sprinkle with a few almonds. Add a layer of the whipped cream. Top with a layer of strawberries. Repeat the layers until the glasses are full. Refrigerate for a while before serving or enjoy immediately.
STRAWBERRY ALMOND CREAM ROLL RECIPE
There is nothing better than baking with fresh strawberries. Fresh-picked strawberries and almond-flavored whipped cream make a mouthwatering filling for this special summertime cake roll dessert. This recipe is from Kim's New England Kitchen. You can make the cake ahead of time, refrigerate and fill an hour or so before serving. You can even freeze the unfilled cake roll for three to four weeks before using. Shaved chocolate or toasted sliced almonds are excellent as additional toppings.
Provided by NcMysteryShopper
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line pan with aluminum foil and generously grease foil with margarine.
- Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
- Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
- Beat at low speed until batter is smooth.
- Pour into greased, foil-lined pan.
- Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
- While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
- While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
- Unroll cake, remove towel, and spread cake with half of whipped cream.
- Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
- Slice and top with additional whipped cream.
- Note: Chill bowl and beaters before preparing whipped cream filling.
Nutrition Facts : Calories 248.6, Fat 10.5, SaturatedFat 6, Cholesterol 96.1, Sodium 125.3, Carbohydrate 35.5, Fiber 0.8, Sugar 23.1, Protein 3.7
FRESH STRAWBERRY ALMOND PIE
The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.
Provided by Janice Papola
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
- Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
- Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 50 g, Cholesterol 24.3 mg, Fat 14.5 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 218.5 mg, Sugar 30.8 g
ALMOND AND STRAWBERRY TAHINI ICE CREAM
If you have never tried tahini ice cream, you are in for a taste treat that is right on trend.
Provided by Angela Sackett Superhotmama
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 12h40m
Yield 6
Number Of Ingredients 8
Steps:
- Freeze the base of your ice cream maker for at least 12 hours.
- Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
- As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
- Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 27.2 g, Fat 36.2 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 25.7 g, Sodium 29.4 mg, Sugar 16.8 g
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