Strawberry-Apricot Dutch Babies Recipe

Strawberry-Apricot Dutch Babies Recipe

INGREDIENTS

1 Tbsp sliced almonds
1 Tbsp vegetable oil
2 large eggs
1⁄3 cup all-purpose flour
1⁄3 cup whole milk
1 Tbsp unsalted butter, melted
1⁄4 tsp baking powder
1 pint strawberries
2 ripe apricots
2 Tbsp honey
Confectioners’ sugar, for dusting

PREPARATION

1. Heat oven to 450°F. Place almonds on a baking sheet place in oven 5 minutes or until lightly toasted, stirring once.

2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.

3. In blender, purée eggs, flour, milk, butter and baking powder until batter is smooth.

4. Remove baking sheet from oven; carefully pour 1⁄4 cup batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350°F and continue to bake 6 minutes or until puffed and golden, and centers are firm.

5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cup to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.

Strawberry Panna Cotta Recipe

Strawberry Panna Cotta Recipe

INGREDIENTS

1 lb strawberries, hulled
1⁄2 cup plus 1 Tbsp sugar
1⁄2 tsp vanilla extract
1 packet unflavored gelatin
1⁄4 cup water
11⁄2 cups whole milk
1 cup heavy whipping cream
Garnish: sliced strawberries (optional)

PREPARATION

1. Lightly grease eight 4-oz ramekins or cups with nonstick cooking

2. Purée strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla. Remove 1 cup for the panna cotta; reserve remaining purée.

3. Sprinkle gelatin over 1⁄4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; stir in dissolved gelatin. Transfer to a 1-qt glass measure; stir in reserved 1 cup strawberry purée and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days

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Strawberry-Ricotta Pinwheels Recipe

Strawberry-Ricotta Pinwheels Recipe

INGREDIENTS

1 sheet from a 17.3-oz pkg frozen puff pastry sheets, thawed according to pkg directions
1 large egg, lightly beaten with 1 Tbsp water
2 Tbsp granulated sugar mixed with 1⁄2 tsp chai spice blend or ground cinnamon
1⁄2 cup part-skim ricotta cheese
1 Tbsp confectioners’ sugar
1⁄2 oz bittersweet or semisweet chocolate, grated or finely chopped
1 pint strawberries, hulled and quartered lengthwise

PREPARATION

1. Heat oven to 375°F. Line a large baking sheet with parchment paper.

2. Unfold pastry sheet on a lightly floured surface. Roll the sheet into a 16 x 8-in. rectangle. Cut pastry into eight 4-in. squares. Arrange squares on baking sheet. Lightly brush each square with egg wash, then sprinkle with some sugar mixture.

3. Using a sharp knife, on each square, make a diagonal cut from all 4 corners to within 1 in. of center. Fold over every other point toward the center, overlapping points in the center and pressing to seal. Brush top with more egg and sprinkle with more sugar mixture.

4. Bake 18 to 20 minutes until puffed and golden brown. Remove the pinwheels from the baking sheet and cool on a wire rack.

5. To serve, gently fold ricotta, confectioners’ sugar and chocolate in a small bowl; place a 1 Tbsp dollop in middle of each pinwheel. Press strawberry pieces into ricotta.

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Chocolate Covered Strawberries Recipe

Chocolate-Covered Strawberries

1 lb strawberries (about 20)

6 oz milk chocolate chips

3 oz white chocolate chips (optional)

2 tablespoons vegetable shortening (optional)

Wash strawberries and dry thoroughly. Melt milk chocolate chips & mdash ; either in a heat-safe bowl placed over pot of boiling water on the stove, or in microwave with 1 tablespoon shortening (about 60 seconds). Working quickly because chocolate will harden, dip strawberry in chocolate and set on parchment paper to dry. Repeat with remaining strawberries. Optional: Melt white chocolate chips; dip a fork in melted white chocolate and drizzle over dipped strawberries

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strawberry charlotte sandwich

strawberry charlotte sandwich

For 2 portions
Strawberry Purée:

* 285 grams of strawberry fruit, discard the ends, cut thin
* 25 grams sugar
* Cuiller cake (or wear lady's finger)


Strawberry Cream:

* 232 grams of strawberry puree
* 120 ml thick whipping cream (I use creme fleurette - liquid cream to make whipping cream)
* 9 grams of gelatin powder


To garnish:

* Sugar flour (cake flour cuillers I have sugar, but if you hooked up nicely, particularly for the sour taste of strawberry, sugar can be added to flour this)
* Approximately 5-8 strawberry fruit, so be split two


Ways:

1. I puree first. Blender strawberry and sugar until smooth and place in the two-vessel (microwave proof) is different.
2. Enter the mixer bowl and the tip of the mixer in your freezer (so cold, the mix is used for whipping cream).
3. Into one of the dough puree, enter gelatin powder to it. Poke to the average, five minutes, heat in microwave for 1 minute. Mixed with strawberry puree in one container, poke average, does not warm up to sisihkan again (I dinginkan in the fridge).
4. Mix whipping cream until stiff (of course with the end of the bowl and the mixer is inserted into the freezer before). Enter a mixture of strawberry puree. Put the dough in the freezer for 15 - 20 minutes, the dough becomes stiff. Mix the dough again.
5. In a flat plate for the cake (I do have one), stack cake cuiller row (the length at will, my line 6). Justify above, strawberry puree. Place the cut fruit strawberry, close again with strawberry puree. Then, close to the cake cuiller, as the cake-side, close to the cake. Ornamental strawberry fruit with the remainder (if any), and let sugar flour on it.

strawberry lemon foam

strawberry lemon foam

Ingredients :

- 3 white eggs from the egg

- 50 gr sugar (if love can be sweet, add to one's heart)

- 1 basket small strawberry-lemon skin of 1 / 2 shredded lemon fruit (if enggak like ASEM can be reduced according to taste)



how to create:

- Shake egg white with sugar until full speed with the stiff white

- Enter the skin sliced lemon

- Then put in the brass that is even be oiled butter paper and let cake Justify

- Enter into the oven temperature 80 ° for 6 minutes

- Take 1 piece fruit strawberry few fringe strawberry ago cut up to two can be seen the average strawberry

- Cut the dough is cooked ago put the triangle formed over the fruit strawberry