Strawberry Raita Recipes

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STRAWBERRY STRATA



Strawberry Strata image

Provided by Giada De Laurentiis

Categories     main-dish

Time P1DT1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

4 ounces cream cheese, room temperature (about 1/2 cup)
4 ounces ricotta cheese, room temperature (about 1/2 cup)
8 eggs
2 cups milk
1 cup frozen strawberries, thawed and drained (about 10 ounces)
1/2 cup honey, warmed
1 teaspoon ground cinnamon
1 (12 to 16-inch) ciabatta loaf, crust removed and cut into 1-inch cubes

Steps:

  • Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey, cinnamon, and bread. Pour into an 8 by 10 by 2-inch casserole dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month.
  • To bake, preheat the oven to 350 degrees F. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees F. Remove the foil and continue baking for 30 to 35 minutes.

FRESH STRAWBERRY GRANITA



Fresh Strawberry Granita image

You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 6

2 pounds ripe strawberries, hulled and halved
⅓ cup white sugar, or to taste
1 cup water
½ teaspoon lemon juice
¼ teaspoon balsamic vinegar
1 tiny pinch salt

Steps:

  • Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
  • Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
  • Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
  • Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
  • Portion granita into small serving bowls to serve.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g

STRAWBERRY TORTE



Strawberry Torte image

This beautiful swirled torte is almost too pretty to eat. Almost.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 9

Unsalted butter, for pan
8 extra-large eggs, room temperature, separated
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream
2 tablespoons confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed

Steps:

  • Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
  • In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
  • Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
  • Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
  • Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
  • Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

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