BERRIES AND CREAM RECIPE RECIPES
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES RECIPE ...
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 130 mg, SugarContent 11 g, TransFatContent 0 g
LEMON CURD TRIFLE WITH FRESH BERRIES RECIPE | TYLER ...
Provided by Tyler Florence
Categories dessert
Total Time 3 hours 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
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This vibrant frozen dessert offers fresh berry flavor at its best.
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Reviews 4.5
Total Time 1 hours 40 minutes
Category Strawberry Desserts
Calories 390.1 calories per serving
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Total Time 1 hours 40 minutes
Category Strawberry Desserts
Calories 390.1 calories per serving
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
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Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor
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- Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.
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- Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.
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Piled high with fresh seasonal fruit, this pavlova recipe is an absolute summer show-stopper
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 261 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 261 calories per serving
- Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
- With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
- Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
- Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
- Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries.
- Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod lengthways, scrape out the seeds and fold them into the creamy mixture.
- Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together.
- Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and enjoy!
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