Strawberry Foam Recipes
STRAWBERRY JAM
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Provided by Katharine
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 40
Number Of Ingredients 3
Steps:
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g
STRAWBERRY FOAM
My grandparents were farmers and they grew huge strawberry crops. We ate strawberry everything so thought I would share some of the family recipes.
Provided by Bitsie
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Cream butter thoroughly.
- Add honey slowly.
- Fold in egg white, then strawberries.
- Serve immediately.
- Great as sauce over pound cake slices.
- Garnish with the whole berries.
Nutrition Facts : Calories 363.4, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 179.7, Carbohydrate 41.5, Fiber 1.8, Sugar 38.8, Protein 1.8
STRAWBERRY FOAM
Serve this with cake or waffles. Substitute raspberries or blackberries, if you wish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Sauces
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Cream butter thoroughly and add sugar gradually.
- Fold in egg white and strawberries.
Nutrition Facts : Calories 638.9, Fat 35.6, SaturatedFat 22.2, Cholesterol 92.9, Sodium 282.4, Carbohydrate 81.1, Fiber 3.3, Sugar 75, Protein 3.5
STRAWBERRY 'MARTINI' WITH LEMONGRASS FOAM
Steps:
- Place the strawberries in a bowl and fold in with vodka and mint. Store in the refrigerator until cold about 1 hour.
- In a small saucepan over low heat, mix water and sugar until dissolved. Add lemongrass, ginger and lemon zest and bring to a simmer. Cover with a plate or lid and reduce by 1/2, or until a syrupy consistency is achieved, about 45 minutes.
- Mix in lemon juice and keep syrup warm on low heat. Bloom the gelatin in 1 cup water and add to warm syrup to dissolve. Strain syrup and keep at room temperature. It will thicken as it cools.
- Place syrup in a foaming canister with 2 cartridges and set aside. Strain the strawberries before serving and place the strained vodka in the freezer (optional).
- In 4 chilled martini glasses, place a small mound of the strawberries. Foam the lemongrass mixture on top and garnish with mint sprig.
- Beverage suggestion: Chilled Fino Sherry, Bandol Rose Domaine Tempier 1998
STRAWBERRY COLD FOAM
Make your next iced drink even better with creamy, perfectly sweet strawberry cold foam.
Provided by Jee Choe
Categories Drinks
Time 2m
Number Of Ingredients 3
Steps:
- Put heavy cream, milk, and strawberry syrup into a French press. Stir to combine.Give it a quick stir to make sure the strawberry syrup mixes into the milk and cream.
- Place the lid and move the plunger up and down 40 times.Make sure there's enough room in the French press since the cold foam will increase in volume.
Nutrition Facts : Calories 217 kcal, Carbohydrate 3 g, Protein 3 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 30 mg, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
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