Best 6 Roasted Strawberries And Mint Chantilly Cream Recipes

LADYFINGERS WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 375 degrees F.
• On parchment paper, draw lines 4 inches apart for rows if you want a guide. The rows should have 1 inch between them. Pencil side down, line a sheet pan with the parchment paper.
• In a mixer, whip the yolks and the granulated sugar until light, fluffy, and ribbony; then mix in the vanilla extract.
• In a separate clean dry bowl, whip the egg whites on low until foamy, then whip on medium, adding the powdered sugar gradually. Increase the speed to high and whip until stiff. Sift half the flour over the yolks and fold in. Fold in the whipped egg whites then fold in the remaining sifted flour.
• Place a large plain tip in a pastry bag and fill it with the batter. Pipe thick stripes of batter, 4 inches long, at a diagonal in finger shapes, leaving 1 1/2 inches in between them to allow for expansion. Sift or sprinkle powdered sugar heavily over the top surface and bake until golden brown, about 8 to10 minutes. Let cool and then peel them off the paper.
• Serve with whole strawberries hit with a little whipped cream.

CHANTILLY CREAM

Steps:

• Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
• Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.

TINY HONEY BISCUITS WITH STRAWBERRIES AND CREAM

Steps:

• Biscuits: Heat the oven to 400 degrees F.
• Mix the flour, salt, baking powder, and lemon zest together in a large bowl. Whip the cream with the honey in a mixer with the paddle attachment until stiff and gently mix into the dry ingredients just until the mixture is moistened and comes together. Turn out onto a lightly floured work surface and knead a few times to bring the dough together into a ball.
• Reflour your work surface and flour a rolling pin. Roll the dough out to 1-inch thick. Use your cutter to cut out biscuits and transfer to the cookie sheet. Reroll the scraps and continue cutting until all the dough is used. Bake until golden brown, about 15 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of creme fraiche and top with 1 raspberry, 1 blueberry, and 1 piece of strawberry or just strawberries, if you like. Drizzle with honey. Place the top halves of the biscuits on top at an angle. Serve immediately.

STRAWBERRIES WITH CHANTILLY CREAM

Steps:

• Store strawberries in the refrigerator and buy them one day prior to making this dessert.
• Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away.
• Use a knife to cut off the green stem and leaves at the top of each strawberry.
• Chantilly cream is nothing but properly whipped cream.
• To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice.
• Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form.
• Add vanilla essence and powdered sugar slowly and continue to beat the cream.
• Serve the strawberries and cream in stemmed wine glasses or champagne saucers.
• Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream.
• Enjoy!

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
• Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

STRAWBERRIES WITH MINT WHIPPED CREAM

Steps:

• Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).
• Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
• Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.