BERRIES WITH CREME ANGLAISE AND WHIPPED CREAM
Provided by Robert Farrar Capon
Categories dessert
Time 25m
Yield Makes six portions
Number Of Ingredients 8
Steps:
- Beat the yolks with the sugar and salt in the top of a double boiler, add the milk and cook over simmering water, stirring constantly until the mixture is thickened and smooth. Cool, stirring occasionally to prevent a skin from forming on top. Refrigerate.
- Whip the cream, adding the sugar and vanilla near the end of the process.
- Combine the custard mixture and the whipped cream, folding them together until blended.
- Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool. Alternatively, serve berries and cream separately for hand-dipping at the table.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 7 grams, Carbohydrate 158 grams, Fat 18 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 87 milligrams, Sugar 157 grams
WHIPPED CREAM WITH FRESH BERRIES
Steps:
- Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
- Layer fruit in a bowl, spoon over whipped cream and serve.
BERRIES AND CREAM
This is a simple, lovely way to serve fresh summer berries. I made this for brunch today and found it a refreshing end to the meal. This dish could also be made year-round using unsweetened frozen berries that have been thawed. Note: Preparation time includes time needed for berries to sit at room temperature.
Provided by MarthaStewartWanabe
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
- Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
- Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.
Nutrition Facts : Calories 85.7, Fat 3.2, SaturatedFat 1.8, Cholesterol 9.9, Sodium 6.7, Carbohydrate 14.5, Fiber 2.8, Sugar 10.5, Protein 1.1
SIMPLE CREME ANGLAISE RECIPE
This simple recipe will savour all of your sweet dishes. This is a perfect accompaniement to any desserts. Or pefectly scrumptious on its own.
Provided by mariamtherese
Time 20m
Yield Serves 12
Number Of Ingredients 0
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
CHOCOLATE-FRANGELICO CRèME ANGLAISE COUPES WITH FRESH RASPBERRIES
Categories Liqueur Milk/Cream Berry Chocolate Dairy Egg Fruit Dessert Valentine's Day Raspberry Frangelico Summer Anniversary Chill Party Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelico and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
- Divide crème anglaise among 8 dessert glasses. Top with raspberries.
MACERATED BERRIES WITH WHIPPED CREAM
This is a wonderful summertime dessert. So delicious with a nice glass of sparkling wine. This is also great served with some dark chocolate. From The Wine Club cookbook. Serve the berries in a white wine glass for a nice presentation. If you do not have rose water you can flavor the whipped cream with vanilla or lemon extract.
Provided by susie cooks
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 tablespoons of sugar and 1 tablespoon of sparkling wine. Gently toss the berries; let stand at room temperature for 1 hour.
- Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer.
- In chilled bowl beat the whipping cream, confectioner's sugar and the rose water until soft peaks form.
- In wine glass layer raspberries, whipped cream and blueberries. Fill glasses half full.
Nutrition Facts : Calories 196.3, Fat 13.5, SaturatedFat 8.2, Cholesterol 48.9, Sodium 15, Carbohydrate 16.6, Fiber 2.9, Sugar 11.3, Protein 1.4
CRèME ANGLAISE
An easy Crème Anglaise recipe.
Categories Condiment/Spread Sauce Dairy Egg Dessert Christmas Thanksgiving Valentine's Day Vanilla Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
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CRèME ANGLAISE RECIPE AND FRESH BERRIES - CHEF BILLY PARISI
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- Split the vanilla beans lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla beans. Heat the cream over low heat until bubbles begin to form on the edges. Remove from the heat. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the insides of the vanilla beans back to the heavy cream.
- Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve egg whites for another use.
- While whisking constantly, pour ¼ cup of the heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
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- Combine the heavy cream, vanilla paste and 1 tablespoon of the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to a simmer.
- Combine the egg yolks with the remaining 2 tablespoons sugar. Add the yolks and sugar to the hot cream mixture and cook, whisking constantly, until slightly thickened, about 3 minutes. Continue cooking, undisturbed, until the sauce coats the back of a spoon, about 2 minutes.
- Pour the mixture into a blender and blend until completely smooth and no lumps remain. Pour the sauce into a medium heatproof bowl and place that bowl in the prepared ice bath. Stir continuously to chill the creme anglaise, about 2 minutes.
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