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
VALENTINE BERRIES AND CREAM
This is the best valentine cake from TOH, everyone has raved when I make this as they feel extra special. This is a scrumptious filled chocolate heart with berries and cream.
Provided by Vseward Chef-V
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 inches up the sides.
- Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
- In a large mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Add 1 drop of red food coloring if you want a pink tint to the top.
- Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.
Nutrition Facts : Calories 426.6, Fat 34.4, SaturatedFat 20.8, Cholesterol 94, Sodium 92.2, Carbohydrate 31.5, Fiber 2.3, Sugar 26, Protein 3.6
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- Preheat oven to 275 degrees F. If desired, trace 6-8 circles onto a piece of parchment paper with a pencil (the top of a large, wide-mouth mason jar or drinking glass works well). Flip paper over and lay on baking sheet. Set aside.
- Place sugar and corn starch in a small bowl and whisk together. Place egg whites in a stand mixer with whisk attachment. Beat for 1-3 minutes, until soft peaks form. With mixer running on medium-high speed, slowly add sugar mixture, one spoonful at a time until all is incorporated. Increase speed to high and continue mixing 3-4 minutes longer, until mixture is smooth and glossy and holds stiff peaks.
- Add vanilla and vinegar and mix to combine, scraping down edges with spatula. Place mixture in a piping bag and pipe rounds onto prepared sheet. (Alternately you may simply spoon mixture onto the 8 rounds and shape with a spoon.)
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