Strawberry Dessert

Strawberry Dessert
Food can be served to your guests with a special presentation of your beautiful course.

Material:
300 gr strawberry
100 gr sugar
200 gr Filo Pastry (ready)
50 gr butter, made liquid
50 gr coconut biscuits, at roughly

How to create:
- Mix sugar and strawberry. Sear until cooked strawberry and sugar dissolves. Host,
- Cut Filo Pastry 10 x 10 cm. give the butter that is made liquid.
- Input and strawberry powder biscuits.
- Make one end of the fourth Filo and press up to resemble a gift. Roast for 25 minutes with a temperature of 160 degrees Celsius.

For 10 people

pudding strawberry

pudding strawberry

Pudding is one of the favorite dishes cover the old and young. In addition to delicious texture feels soft caress the tongue. Try the following recipe pudding. The combination of sweet milk, creamy and fragrant coconut milk to make strawberry pudding feels more special. Happy Testing. Recipes / Test Kitchen / Food Stylist: Budi Sutomo

Material:

1 (7gr) wrapped jelly white

400 ml of fresh liquid milk, low fat

150 ml of liquid milk

150 gr sugar

100 g strawberry, cut into pieces

1 tsp strawberry paste / red dye

How to Make:

1. Powder to be mixed in liquid milk and fresh coconut, poke the average. Boil until boiling. Add sugar and vanilla paste, poke average. Boil again. Lift.

2. For the dough into two parts. Add pasta strawberry on one part and leave the white on the other.

3. Prepare the food cup pudding or print. Its strawberry pieces, place the dough to the red half of the more high glass / print. Cold to harden.

4. Pour batter to a glass full of white, cold again. Serve cold.

strawberry shortcake ice cream

strawberry shortcake ice cream

materials and ways of making
* 3 cups heavy cream
* ¾ cup sugar
* Pinch of salt
* 1 vanilla bean, split in half lengthwise
* ¾ teaspoon vanilla extract
* 1 shortcake
* 1 / 2 cup of chopped strawberries
* 1 / 2 cup of Whipped cream

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.

While mixture is chilling, chop up shortcake into 1/2-inch pieces. Place strawberries and shortcake pieces on a dinner plate, separating pieces and forming a single layer. Scoop rounded teaspoons of Whipped cream on plate. Place plate in freezer to chill mix-ins.

When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions. As you scoop churned into ice cream container, layer with mix-ins.

Strawberry Mille Feuille

Recipe: Strawberry Mille Feuille

By: “George Bailey” – Rivers Restaurant Cruises, Pastry Chef

Serves 8


Puff Pastry, 3 sheets

Method

Cut puff pastry into eight 7cm diameter circles using a cake ring or cutter set
Bake at 200˚c for 20 to 30 minutes. Reduce temperature to 180˚c and cook for a further 10-15 minutes until pastry is a deep golden honey colour.

Crème Patisserie

166ml Milk
32g Caster sugar
1 Vanilla bean
1 Egg yolk
16g Corn flour


Method

Combine milk, 16g of sugar and vanilla bean in a pot, bring to the boil.
Whisk the egg yolks, remaining caster sugar and corn flour together.
Slowly combine small amounts of milk mixture with the egg yolks, return to the boil & mix until thickened.
Leave to cool, then place in fridge

Crème Diplomat

150g Crème patisserie
300g Thickened cream
2 Gelatin leaves

Method

To soften gelatin leaf, soak in cold water.
Whip the thickened cream.
Whisk the Crème Patisserie until smooth and fold through whipped cream.
Heat the Crème Patisserie mix and add the drained gelatin leaf
Leave to cool

Recipe: Strawberry Mille Feuille


Berry Compote

23g Sugar
30ml Water
15ml Lemon juice
200g mixed strawberries, blueberries & blackberries

Method

Combine sugar, water and lemon juice in a saucepan and boil for 5 minutes.
Add berries & simmer for 15 minutes


To Assemble

In a cake ring, layer puff pastry, Crème Diplomat and sliced fresh strawberries (2 layers of each). Allow to set in fridge for at least 30 minutes. Serve with berry compote.

Strawberry Angel Food Dessert Recipe

Strawberry Angel Food Dessert Recipe

Ingredients

• 2 (3 oz.) pkg. strawberry Jello
• 16 oz. pkg. frozen strawberries
• 1 tbsp. sugar
• Pinch of salt to each pkg. Jello
• 1 1/4 c. boiling water
• 1/2 pt. whipping cream
• Baked angel food cake

Directions

Dissolve Jello in boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream; whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours.

strawberry shortcake recipe

Ingredients for strawberry shortcake recipe
2 cups flour
3 Tbs. sugar
3 tsp. baking powder
1/2 tsp. each baking soda and salt
6 Tbs. unsalted butter, chilled
2 Tbs. solid all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk

Filling:
2 pints fresh strawberries
2 Tbs. sugar
1/2 pint heavy cream, whipped
2 Tbs. powdered sugar, for garnish

Strawberry Shortcake Recipe directions

Follow these steps to make strawberry shortcake recipe

Strawberry Shortcake Recipe directions
Preheat to 450 degrees F. Grease a 9-inch ring mold (or an 8-inch cake pan).

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft).

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool before filling.

Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife. With the aid of another pan or baking sheet, lift the top shortcake portion and set it nearby. (The baking sheet bottom supports the shortcake ring and prevents it from breaking.)

Spoon the mashed berries with their juice over the biscuit bottom, spread the lightly whipped cream on top of the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Serve immediately.

Strawberry Napoleon

Strawberry Napoleon

Layered with fresh berries and sweetened cream, this napoleon is light on your taste buds as well as your waistline.

Yield: 12 servings

strawberry napoleon8 pieces phyllo dough, refrigerated preferred over frozen
cooking spray
6 tbsp sugar
2 tsp sugar
3 oz neufchatel cheese, softened ***
1/2 cup light sour cream
2 1/2 tsp orange zest, freshly grated
3/4 cups lite whipped topping
4 cups strawberries, thinly sliced, about 1/4-inch thick

Preheat oven to 350 F.

Place one sheet of phyllo dough on a sheet pan, coat with cooking spray and sprinkle with 1 teaspoon of sugar; repeat with remaining layers of phyllo, cooking spray and sugar. Cut the stacked dough lengthwise into 3 strips and prick all over with a fork. Bake for 30 minutes, or until golden; remove to a wire rack to cool completely.

In a mixer, beat the cheese until fluffy. Add remaining 1/4 cup of sugar, sour cream and zest, and continue to beat until light and airy; fold in the whipped topping.

Carefully place one phyllo strip on a serving dish and spread with half the cheese mixture; top with half the strawberries. Repeat with the second phyllo strip and remaining cheese and berries. Top with the third phyllo strip, slice into 12 pieces and serve.

*** Neufchatel - French, from Neufchâtel, France
A soft unripened cheese similar to cream cheese but containing less fat and more moisture

Weight Watcher: 2 POINT per serving
Copyright: Weight Watchers - get more Weight Watchers recipes!

Strawberry Log Cake

Strawberry Log Cake
Yield: 1 cake roll - 8 servings

Strawberry Log CakeCake:
4 large egg yolks
2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 tablespoons warm water
2 teaspoons vegetable oil
1 teaspoon vanilla
Powdered sugar

Strawberry Filling:
l cup whipping cream
1 tablespoon sugar
3 tablespoons prepared lemon curd, at room temperature*
1 pint basket (about 3 1/4 cups) California strawberries, stemmed and coarsely chopped

Garnish:
Powdered sugar
1 pint basket (about 3 1/4 cups) California strawberries

To make Cake:
Heat oven to 375 degrees. Line 18- x 12-inch jellyroll - sheet pan with aluminum foil; coat with vegetable cooking spray.
In large mixer bowl beat yolks and eggs at high speed about 5 minutes until thick and lemon-colored. Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick. Gently fold in dry ingredients except powdered sugar to blend thoroughly. Fold in water, oil and vanilla. Spread batter evenly in prepared pan. Bake in center of oven about 10 minutes until springy to the touch.
Meanwhile, coat a clean dishtowel with powdered sugar. Invert hot cake onto towel close to one long edge. Gently peel off foil. Trim 1/2 inch off each short side of cake. Starting from long side, tightly roll cake and towel. Set on rack to cool completely.

To make Strawberry Filling:
In mixer bowl whip cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries. Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered sugar. Cut into 8 (about 1 3/4-inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries.