Strawberryomeletwithsourcream 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 strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.
• For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.
• For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
• Cut the omelet into slices and serve with whipped cream.

Steps:

• Preheat the oven to 400˚F (200˚C)
• Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
• Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
• In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
• Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
• Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
• Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
• Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
• Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
• Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
• Using a spatula, carefully fold in the strawberry puree.
• Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
• Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
• Serve the soufflés immediately with the crème anglaise poured over the top.
• Enjoy!

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Steps:

• In a large bowl, whisk the eggs, water, salt and pepper. Heat butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are almost set, sprinkle cream cheese, brown sugar and 1 cup strawberries over 1 side. Fold omelet in half. Cover and cook for 1-2 minutes or until brown sugar begins to melt. Slide omelet onto a plate; top with remaining strawberries and dust with confectioners' sugar.

Steps:

• Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
• Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
• Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
• Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
• Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

Steps:

• Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
• Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Steps:

• Add cream and salt to eggs and beat with a fork 30 seconds.
• Heat butter in medium to large sized skillet until it sizzles.
• Pour in eggs, stir once or twice with fork.
• Lift edges as eggs begin to cook and let liquid part run underneath, shaking pan back and forth to keep omelet moving free.
• When cooked but still soft on top, put 1/8 cup sour cream and 1/4 cup berries along the left side of the pan.
• (Im telling this as a right hander, if you are left handed I guess you would do the opposite.).
• Slide/pour omelet onto serving plate off the left side of the pan.
• As carefully place the portion of the omelet with the berries on it on the plate, fold the right side of the omelet over the top of the berry side, (you should not need any utensil to do this with as the side of the pan works great to help flip).
• Pour remaining sour cream and berries on top.
• Sprinkle lightly with powdered sugar.
• Place under hot broiler for about 10-20 seconds.
• Serve immediately.

Steps:

• In a saucepot over medium heat mix the frozen strawberries with the water. Cook until the strawberries have defrosted and the berries have slumped. Remove from heat and let cool slightly. Taste the strawberries and add the sugar if desired. Divide between dessert bowls, top with whipped cream.

Steps:

• Mix together dry ingredients.
• Mix together eggs, melted butter, sugar, and sour cream.
• Sift dry ingredients into the egg mixture and add strawberries.
• Bake at 350º for 25 to 27 minute.