Strawberries With Kahlua Cream Recipes

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.

Steps:

• For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
• If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
• When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
• Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
• Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
• Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
• Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).

Steps:

• Put the chocolate & milk in the blender & pulse until the chocolate is only slightly chunky (i.e. you won't choke when you swallow it).
• Add the strawberries, icecream, Baileys & Kahlua & pulse until well combined.
• Serve straight away with long spoons (as this can be quite thick - depending on the icecream you may need to add a little extra milk).

Steps:

• Preheat grill to high.
• Coat strawberries with balsamic vinegar.
• Then roll in the sugar.
• Place on a hot grill to mark, approximately 1-2 minutes.
• Remove from heat and serve.