Vanilla Creams With Strawberries In Cassis Recipes

VANILLA CREAMS WITH STRAWBERRIES IN CASSIS

Steps:

• Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
• Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.

MELON, CASSIS AND FRENCH VANILLA ICE CREAM WITH BLACKBERRIES

Steps:

• Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve.

STRAWBERRIES WITH CASSIS

Steps:

• Halve or quarter the berries, depending on their size.
• Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.).
• Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup fresh berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.
• Serves 20.

STRAWBERRIES WITH CASSIS

Steps:

• Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.)
• Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.

STRAWBERRIES WITH CASSIS SYRUP

Steps:

• Stem and wash the strawberries and drain.
• In a small saucepan combine creme de cassis, sugar and water.
• Cook over medium heat until mixture is reduced to about half a cup. Chill.
• Serve the berries in individual bowls and pour the syrup over them.

VANILLA CREAM OR SAUCE

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

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.