Traditional recipes

Strawberry foam with whipped cream

Strawberry foam with whipped cream

It always seemed better to me to make foam made with whipped cream than the one made with egg white. The strawberry one is by far the best.

  • 300g strawberries
  • 250ml liquid cream
  • 2 tablespoons powdered sugar
  • 1 sachet of whipping cream

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Strawberry foam with whipped cream:

The strawberries are washed and the tails removed.

Put the strawberries and powdered sugar in a food processor or blender and mix well.

Add the liquid cream and continue to mix well.

Put the mixture in a bowl, add the whipped cream hardener and mix until it hardens.

Put it in cups or glasses and decorate according to your preference (I didn't have a shot at decorating).

Good appetite!


Strawberry mousse with biscuits

You need: 500g sweet fragrant dough Linco PATISERO, 500g fresh strawberries, 500 ml whipped cream for whipped cream, 160g powdered sugar with vanilla flavor, optional - pistachio for decoration.

Method of preparation:

1, Allow the dough to thaw well. Spread it with the twister until it reaches 3mm thickness.

2, Place the dough in the shape of a tart, leaving a little extra dough on the edge, because when baking it tightens. Prick him with a fork. Bake at moderate temperature for 15-20 minutes.

Meanwhile, prepare the filling:

3. Beat the whipped cream together with the powdered sugar at high speed. Put in a blender or mash with a fork, 150g of the amount of strawberries, until you get a strawberry puree.

4. Mix the puree obtained with the whipped cream. Cut the remaining 350g strawberries into small pieces, keeping some beautiful strawberries for decoration. Add the diced strawberries in the foam and mix thoroughly.

5. When the dough has cooled, crush it until you get a crumble.

6. Put a layer of crumble in each glass, then put round, strawberry slices, then strawberry foam. Garnish with strawberries and pistachios - according to preference. Before serving, let it cool for 30-40 minutes.


Strawberry mousse with gelatin

It's a different recipe, with gelatin. Not much sugar is used and you can prepare it with fresh cream. The results are great and very tasty. The foam stays strong for a long time.

Ingredient:

500 grams of strawberries, two tablespoons of sugar, an envelope of gelatin (20 grams), flavors (strawberries are best with lemon peel or mint essence, used separately and in very small quantities), 300 ml of low-fat cream (less than 12% fat) plus a tablespoon of powdered sugar and a few strawberries for garnish.

1. Beat the cream (which must be very cold) with the mixer, at maximum speed, until it becomes foam. Add, while beating, a tablespoon of powdered sugar and continue for a few more minutes. There must be a strong foam that tastes like whipped cream. Leave it in the fridge.
2. Wash and clean the strawberries, let them drain well, for a few minutes in a sieve. Strips with a fork, if you prefer a foam with pieces of fruit, or in a blender, if you want a fine and compact foam.
3. Add sugar over strawberries and flavor (lemon peel or 2-3 drops of mint essence)
4. Dissolve the gelatin granules in 3 tablespoons of warm water, let them dissolve well. Add gelatin over the strawberries and mix well.
5. Add cold cream over the strawberries mixed with gelatin. Mix well (you can use the mixer).
6. Pour into cups or glasses (6 or 8 depending on size), garnish and refrigerate for two hours.


Strawberry mousse cake & # 8211 a tasty dessert, to everyone's taste

The strawberry mousse cake is very tasty. I make it every time I have guests. Everyone is delighted with its delicious taste.

Countertop ingredients:

  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup grade flour
  • 1/2 teaspoon baking powder

Ingredients for syrup:

Foam ingredients:

  • 400 gr condensed coconut milk
  • 150-200 gr biscuits with cocoa
  • Coconut flakes (for decoration)

Method of preparation:

Beat the egg whites with a pinch of salt. Add the sugar and continue beating until the sugar dissolves. Then add the yolks and mix again. At the end, add wheat flour mixed with baking powder.

Mix everything with a spatula or a wooden spoon. Pour the dough obtained in a rectangular tray (25 x 36 cm) lined with baking paper. Put the tray in the preheated oven at 180 degrees for about 25 minutes.

After the top is baked, take it out of the oven and let it cool.Put the instant coffee and sugar in a glass. Pour hot water over it and mix well. Let the coffee cool. We syrup the top with coffee.

We put canned coconut milk condensed in hot water. We leave it there for a few minutes. Then open the can and spread the condensed milk on the syrupy top. Cover with a layer of cocoa biscuits.

Dissolve the strawberry jelly in a cup of hot water. Mix well and let it cool. When the jelly starts to solidify, beat it with the mixer until foam forms.

Beat the sweet cream with the mixer, then combine it with the jelly foam. Put the foam over the layer of biscuits and level nicely. Sprinkle the coconut flakes on top. Put the cake in the fridge for about 24 hours.

The next day we can cut it and serve it with our loved ones. Good appetite and increase cooking!


Cream Cream with strawberry mousse, frothy creams or creamy with strawberry assembly

  • We slice one of the sheets depending on how big we want the cakes to be. This will be the sheet that will be placed on top and will help us a lot in portioning the cake. There is also a way to crush the sheet that we will put on top.
  • We put foam on the other sheet, we put the sheet in a tray lined with baking paper. We did this for the stability of the cake and we will help ourselves to take the cake out of the tray.
  • We put the strawberry foam, we distribute it on the whole surface and we level it.

  • Place the portioned sheet and press lightly to have the pieces at the same level and then cover with a sheet and put another tray on top, because the sheet tends to swell from strawberry foam.

I put the tray in the fridge for 2-3 hours, after which the cake can be served, but not before removing the cake with the help of the paper I put in the tray. We cut the cake guided by the cuts of the first sheet. Sprinkle with powdered sugar and it can be served. Good appetite at Cream cream with strawberry mousse and I invite you to try the Cake with chocolate cream and peanut butter.


Mini tarts with strawberries, lemon cream and whipped cream

The strawberry season is short. I bring from outside a seemingly complex recipe but not at all difficult to prepare. The aroma of strawberries, combined with the coolness of the lemon and the cream topping, hard to believe, but all those who ate these cakes said they felt like eating a light, refreshing cake. During this period we avoid the sweets as much as we can, but it would be a shame not to take advantage of the freshness of these fairytale fruits, which fill the room with aroma and color the plates incredibly beautiful. It would be a great loss to let the strawberry season pass and not try it. It passed on the first place in the spring top of the house preparations. I translated the recipe from the site & # 8220My Recipes & # 8221.



INGREDIENTS
LEAF CRUST (cups)
1 packet of pie dough
30g old powder

LEMON CREAM
225 g mascarpone cream cheese (click for recipe) or Philadelphia type
1-2 tablespoons sour cream
100 g sugar cough
2 teaspoons grated lemon peel (from 1 lemon)
1 tablespoon lemon juice

STRAWBERRY CREAM
300 g chopped strawberries
200 g caster sugar (I put 170g)
2 tablespoons starchy tip (3 & # 8220 shaken & # 8221 if you want it very firm)
60 ml of cold water
1 tablespoon butter -25g
10 whole strawberries

VANILINATED FRESH
250 g whipped cream
1/4 teaspoon vanilla extract
30 g powdered sugar (I put two sachets of vanilla sugar)

decoration
mint leaves
grated lemon peel

PREPARATION
LEAF CRUST (cups)
1. Thaw the dough sheets in advance according to the instructions on the package.
2. Prepare forms for mini-tarts, or in the forms of savarin or muffins as I have (they come out smaller and even more cute). I also had two metal shapes equivalent in size to those of mini tarts.
3. Preheat the oven to 200 degrees.
4. Sprinkle the work surface with powdered sugar over which you put the sheet of dough that you spread with the rolling pin until it reaches about 3 mm thick.
5. Cut circles to fit the cavity. The shape of a lively cam 7.5-8 cm.


Place the cut dough in the cavities, with the sugar side down. If the Teflon coating is not of good quality, grease the cavities with butter so that they do not stick. The edges will be curly. Prick the base and walls with a fork.

6. Bake for 10-15 minutes at 200 degrees or until golden brown. Remove the tray from the oven on the cold stove and leave them in the tray for another 5 minutes. Then take them out on a grill to cool completely.

LEMON CREAM
1. Grate the peel of a lemon.

2. Beat the cream cheese with cream (mascarpone in my case) at medium speed until smooth.
3. Add the sugar and continue beating, increasing the speed until smooth.
4. Add the peel and lemon juice and beat the composition until fluffy.

Put the cream teaspoon in the puff pastry cups and line the basket in a thin layer. Apply a circle near the edge of the puff pastry cup to form a border that will hold the strawberry cream. Or you only work with a spoon. The idea is that when you rotate with a spoon in the center, to form a cavity, the cream to climb the walls to the edge and be about 1 cm thick. Cover with plastic wrap and refrigerate until ready to serve, no more than 24 hours.

STRAWBERRY CREAM
1. Wash the strawberries under running water and drain them through a sieve. You clean their tails.
2. Mix in a blender or food processor until they become a paste. I used it often but I didn't remember long ago that this blender is won in a contest by Laura Laurentiu.

3. In a large saucepan with a thick bottom and walls, mix the strawberry paste with 170-200g caster sugar and mix well.
4. Put the starch in a cup and gradually add water while rubbing with a spoon so that it does not remain lumpy. You get a starvation.
5. Gradually add the starch, stirring with the pear until smooth.
6. Put the pan on medium heat and from the moment it starts to bind and boil, keep it for another 2 minutes. Turn off the heat and add the butter until it melts.

7. Let cool for 15 minutes.
8. Cut the 10 strawberries into cubes of about 1 cm and place them over the warm strawberry mixture.

Homogenize a little. Put the bowl in the cold (recommended 3 hours). I hurried and chilled it in the freezer for about 30 minutes.

VANILINATED FRESH
1. Beat the cream on medium speed, then high until it becomes frothy. Add the extract and beat a little more for incorporation.
2. Gradually add the powdered sugar until it forms soft peaks.

MOUNTING
Mount as close as possible to the time of serving.
1. Spoon a slice of strawberry cream into the cups with lemon cream to fill the formed cavity with a small tip.

2. Put a spiral or whipped cream on top of it. If you want, you can put a lump (without pos) with a teaspoon.
3. For a color and taste effect, decorate with the smallest mint leaves (I broke them) and grated lemon peel.
Liv (e) it!


Strawberry ice cream & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Strawberry ice cream it has always been a perfect dessert for me. As you already know, I love strawberries, I like them so much that this year I planted a few in my yard and I look forward to them ripening. But until I got my own production, I couldn't help but buy strawberries. Honestly, I prefer the Romanian ones which are much sweeter, although they are smaller, but I also don't refuse the Greek ones which are quite decent, especially when the appetite is high.

For this strawberry ice cream recipe, I decided to show you an extremely simple recipe. I quite often receive messages from you, in which you tell me that at vanilla ice cream you can't make egg-based cream, which is a little more pretentious and if you cook it for an extra minute, it separates. So I chose to use a strawberry ice cream recipe without this & # 8222creme anglaise & # 8221, but only with milk and cream for whipped cream or for cooking. Ideally, sweet cream should be fatty, with 30% fat because we do not have eggs, we need this fat to get a creamy strawberry ice cream.

For this recipe I used an ice cream machine because it is lighter and not to get ice crystals in strawberry ice cream. Of course you can make ice cream without an ice cream machine. Put the composition in the freezer, but every 30 minutes, you have to take it out and mix it in it. I know it's hard work, but if you do, break the ice crystals and get a fine, creamy strawberry ice cream. In 3-4 hours the ice cream will be ready.

When the ice cream was ready, I added in it some strawberries cut into cubes for appearance but also to accentuate the taste of the strawberries. You can not put, if you do not want. After I took the ice cream out of the car, I put it in the freezer for 2 hours because it is still quite soft. Serve strawberry ice cream as such or with strawberry sauce and fresh fruit. You can also try my recipes chocolate icecream or mango.


Strawberries - 13 recipes

Strawberry recipes - selection of delicious dishes based on strawberries: jam and jam, syrup, foam, ice cream and cakes, etc.

  • Strawberries given in parg hold better if they are kept in a box or bowl in the refrigerator. It lasts a few days.
  • To have their specific aroma, before serving they will be sprinkled with lemon juice, red wine or sprinkled with sugar. Cream is also recommended!
  • The strawberries are placed on a sieve and kept under a stream of water, and then the tails are removed, if they are small and are to be served with a teaspoon.

strawberries is a small herbaceous plant, especially prized for its early fruits, which compete with cherries. It has a short development period and feeds on the surface layer of soil so it can be grown as an intercrop in young orchards.

Strawberry crops are very profitable because they multiply easily, bear fruit quickly, generally produce high yields, and fruits are sold at higher prices than cherries, making them a hard competitor to beat.

Strawberries, being highly perishable, are intended less for fresh consumption and more for the canned fruit industry.

Spontaneous vegetation counts most species in North America, then in Asia, Europe and Central America. Strawberry is spread spontaneously or in crops between 15-55 ° north and south latitude, and in altitude in Switzerland it is cultivated up to 1500 m.

With a particularly large area in the northern hemisphere, which accounts for most of the production, the strawberry has won the battle with the cherry.

Most of the production is from Europe, followed by North America and Asia.


  1. Wash the strawberries well, cut their tails and weigh them. We put them in a tall bowl and pass them with the vertical blender.

2. Beat the cream together with the powdered sugar until you get a firm cream. We stop a little whipped cream for decoration.

Tip: But be careful not to overdo the beating, so that the cream does not turn into butter.

3. Put over the vanilla whipped cream, a little of the amount of mashed strawberries and mix gently until you incorporate it all.

4. Refrigerate the strawberry foam bowl for about 3 hours.

Serve the foam in individual bowls and decorate it with slices of strawberries, mint leaves and whipped cream.


Mini tarts with strawberries, lemon cream and whipped cream

The strawberry season is short. I bring from outside a seemingly complex recipe but not at all difficult to prepare. The aroma of strawberries, combined with the coolness of the lemon and the cream topping, hard to believe, but all those who ate these cakes said they felt like eating a light, refreshing cake. During this period we avoid the sweets as much as we can, but it would be a shame not to take advantage of the freshness of these fairytale fruits, which fill the room with aroma and color the plates incredibly beautiful. It would be a great loss to let the strawberry season pass and not try it. It passed on the first place in the spring top of the house preparations. I translated the recipe from the site & # 8220My Recipes & # 8221.



INGREDIENTS
LEAF CRUST (cups)
1 packet of pie dough
30g old powder

LEMON CREAM
225 g mascarpone cream cheese (click for recipe) or Philadelphia type
1-2 tablespoons sour cream
100 g sugar cough
2 teaspoons grated lemon peel (from 1 lemon)
1 tablespoon lemon juice

STRAWBERRY CREAM
300 g chopped strawberries
200 g caster sugar (I put 170g)
2 tablespoons starchy tip (3 & # 8220 shaken & # 8221 if you want it very firm)
60 ml of cold water
1 tablespoon butter -25g
10 whole strawberries

VANILINATED FRESH
250 g whipped cream
1/4 teaspoon vanilla extract
30 g powdered sugar (I put two sachets of vanilla sugar)

decoration
mint leaves
grated lemon peel

PREPARATION
LEAF CRUST (cups)
1. Thaw the dough sheets in advance according to the instructions on the package.
2. Prepare forms for mini-tarts, or in the forms of savarin or muffins as I have (they come out smaller and even more cute). I also had two metal shapes equivalent in size to those of mini tarts.
3. Preheat the oven to 200 degrees.
4. Sprinkle the work surface with powdered sugar over which you put the sheet of dough that you spread with the rolling pin until it reaches about 3 mm thick.
5. Cut circles to fit the cavity. The shape of a lively cam 7.5-8 cm.


Place the cut dough in the cavities, with the sugar side down. If the Teflon coating is not of good quality, grease the cavities with butter so that they do not stick. The edges will be curly. Prick the base and walls with a fork.

6. Bake for 10-15 minutes at 200 degrees or until golden brown. Remove the tray from the oven on the cold stove and leave them in the tray for another 5 minutes. Then take them out on a grill to cool completely.

LEMON CREAM
1. Grate the peel of a lemon.

2. Beat the cream cheese with cream (mascarpone in my case) at medium speed until smooth.
3. Add the sugar and continue beating, increasing the speed until smooth.
4. Add the peel and lemon juice and beat the composition until fluffy.

Put the cream teaspoon in the puff pastry cups and line the basket in a thin layer. Apply a circle near the edge of the puff pastry cup to form a border that will hold the strawberry cream. Or you only work with a spoon. The idea is that when you rotate with a spoon in the center, to form a cavity, the cream to climb the walls to the edge and be about 1 cm thick. Cover with plastic wrap and refrigerate until ready to serve, no more than 24 hours.

STRAWBERRY CREAM
1. Wash the strawberries under running water and drain them through a sieve. You clean their tails.
2. Mix in a blender or food processor until they become a paste. I used it often but I didn't remember long ago that this blender is won in a contest by Laura Laurentiu.

3. In a large saucepan with a thick bottom and walls, mix the strawberry paste with 170-200g caster sugar and mix well.
4. Put the starch in a cup and gradually add water while rubbing with a spoon so that it does not remain lumpy. You get a starvation.
5. Gradually add the starch, stirring with the pear until smooth.
6. Put the pan on medium heat and from the moment it starts to bind and boil, keep it for another 2 minutes. Turn off the heat and add the butter until it melts.

7. Let cool for 15 minutes.
8. Cut the 10 strawberries into cubes of about 1 cm and place them over the warm strawberry mixture.

Homogenize a little. Put the bowl in the cold (recommended 3 hours). I hurried and chilled it in the freezer for about 30 minutes.

VANILINATED FRESH
1. Beat the cream on medium speed, then high until it becomes frothy. Add the extract and beat a little more for incorporation.
2. Gradually add the powdered sugar until it forms soft peaks.

MOUNTING
Mount as close as possible to the time of serving.
1. Spoon a slice of strawberry cream into the cups with lemon cream to fill the formed cavity with a small tip.

2. Put a spiral or whipped cream on top of it. If you want, you can put a lump (without pos) with a teaspoon.
3. For a color and taste effect, decorate with the smallest mint leaves (I broke them) and grated lemon peel.
Liv (e) it!


Strawberry and cream cake

I always liked to make cakes and I remember that for a while I made a cake every weekend, sometimes more elaborate, sometimes simpler, everything depended on the time available. Although I tried many recipes, I stayed true to fruit cakes because they are light and are made quite quickly. The strawberry and whipped cream cake is a cake that is prepared in a maximum of 40 minutes, very light, fluffy and aromatic. It's basically a classic pandispan top, syrupy with fruit syrup, and a fluffy cream with whipped cream in which I put the whipped cream pieces. For the ladies experts in cakes, its preparation is a breeze, for the beginners it is quite easy, everything is to follow the steps of the recipe.

Of course you can use what kind of fruit you want, preferably to be flavored, I don't even want to think about how good it can be with strawberries or berries. You can also try it with exotic fruits, pineapple or mango, papaya if you are lucky enough to find some that really have flavor.

I prepared it as seen in the title with strawberries, I found fragrant and baked strawberries.

It's a fluffy cake, unpretentious my kids love it!

Strawberry and cream cake

Ingredients for a tray with a diameter of 26cm:

  • 5 large eggs at room temperature
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 2 tablespoons oil
  • 500ml whipped cream
  • 2 teaspoons honey
  • 200g strawberries
  • 1 teaspoon vanilla essence
  • 50g old powder
  • 250ml whipped cream
  • 250ml mascarpone
  • 1 teaspoon vanilla essence
  • 50g old powder

To start, preheat the oven to 180 degrees Celsius.

Separate the egg whites from the yolks and put them in a bowl with a pinch of salt. Mix them until they turn into foam and then add the sugar and mix until it melts and you get a glossy meringue. Add the yolks one after the other and mix after each until it is incorporated, then the oil and mix with low speed, the same until it is incorporated.

Add flour and mix lightly with a spoon over your head, trying to keep the volume until incorporated.

Grease the cake tin with fat or put a baking sheet, pour the top composition and then put the top in the oven for 20 minutes. After 20 minutes, we test with the toothpick, if it comes out clean, the top is baked, if there are traces of dough left on it, let it bake for another 5 minutes.

Remove the countertop, let it cool and turn it over on a plate then cut it in half.

We prepare the syrup very simply, we put the ingredients in the blender and we mix until we obtain a slightly softer puree.

For the cream, mix the sweet cream together with the sugar and vanilla essence. At the end add the honey and mix gently.

If you prepare the version with mascarpone, mix all the ingredients in a bowl (sweet cream, sugar, mascarpone, essence).

countertop, strawberry syrup, 1/2 of whipped cream, pieces of fruit, pudding, syrup, the rest of the cream, fruit.

If you also have a few mint leaves, so much the better.

The good part is that it doesn't have to be cold, you can cut it right away.

And the recipe tried by readers is the shape of the cake :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: I Made the 3-Ingredient Strawberry Whipped Milk Recipe Thats Going Viral! (November 2021).