Strawberries and Cream

Strawberries ,So red and sweet Strawberries - here  with lot of Cream: A white red dessert

 

 

Strawberries and Cream

10-12 small  portions
 

1 cup double cream = 250 ml

1/3 cup white sugar = 65 gr

1.5 teaspoon gelatine

2 tablespoon  water

200 ml sour cream

 

For topping:

Fresh Strawberries (or other fresh and seasonal fruit)

Whipped cream
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10 - 12  60ml moulds

 

H O W:

Combine double cream and sugar. Heat in a small saucepan .

Soak the gelatine in the water in a small bowl for 5 minutes.
Add to the cream, stir until dissolved and begining to boil .
Remove from heat , let cool for 8-10 minutes.
Beat sour cream (with a fork) then fold into cream mixture. 
Pour into 10 - 12 , 60ml moulds.
Chill until firm (for 2 hours or more).
Grind some Strawberries with an electric mixer.
Add few teaspoon of icing sugar (if the Strawberries are not very sweet).
Pour few teaspoons of Strawberrie mixture over the cold portions. 
Serve cold with whipped cream.

Variation : use persimmons.

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2014 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Rich Cream CheeseCake -The Best Cheesecake Ever !

Rich Cream Cheesecake- The Best Cheesecake Ever !

 

 

Rich Cream CheeseCake
/"BEST OF BAKING" CookBook :BY Annette Wolter and Christian Teubner

SHORTBREAD:
1 3/4 cups  (200g.) flour
8 tbsp. (120 g.) butter, cut in small pieces
1/4 c. plus 1 tbsp. (70 g.) sugar
1 egg yolk
Pinch of salt
Grated peel of 1/2 lemon

FILLING:
1 cup (250 ml) milk
1 cup (200 g.) granulated sugar
Grated peel of 1 lemon
Pinch of salt
4 egg yolks (large)
2 env. unflavored gelatin = 2  tbsp
3 tbsp. water
400 ml whipping cream (450 ml by the Book)
1 lb. (450 ml.) cream cheese
----
Powdered sugar

H o w:
To make shortbread:
Sift flour onto a clean working surface or into a large bowl.
Dot with butter.
Make a well in the center and add sugar, egg yolk, salt and lemon peel.
Working from center outwards, quickly knead all ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 2 hours .
-
Preheat oven to 375 degrees (190 C).
Grease 2 baking sheets.
Line sides of 10 inch (25 cm) springform cake pan with trip of waxed paper.
On floured surface, roll out dough to make two 10 inch (25 cm) rounds.
Place on greased baking sheets.
Pierce one round all over with fork to prevent it from rising unevenly during baking.
Bake 8-10 minutes or until golden brown.
While still warm, cut round which was pierced with fork into 12 equal portions.
Cool on rack with other round.

To make filling:
Put milk, sugar, salt, lemon peel and egg yolks into a double boiler.
Heat gently, stirring constantly, until smooth and slightly thickened.
Remove lemon custard from heat and transfer to medium bowl.
In small saucepan dissolve gelatin in water over low heat.
Stir into lemon custard.
Cool.
Whip cream until stiff.
Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese.
Put mixture into blender and process until smooth.
Return to bowl and carefully fold in whipped cream.
Place uncut shortbread round into prepared springform pan.
Spoon in cream cheese filling ,smooth the surface.
Arrange cut shortbread on top to form a round.
Refrigerate until set. for 1 night .
Remove cheese cake from pan and carefully peel wax paper away.
Sift powdered sugar over cake. 

 

-------
Rita Hayworth - Moon River

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Strawberry & Cream Panna Cotta

Strawberry and Cream Panna Cotta

It's the 'End of the Season' Strawberry Dessert -Our Weekend Dessert !

STRAWBERRY and CREAM PANNA COTTA
/Desert Magazine
פנקוטה תותים ושמנת-מתכון בעברית
4 -5 servings

150g strawberries
1 cup (250ml) whipping cream
1 cup (250ml) whole milk 1/4 cup (50g) granulated white sugar
2 teaspoons (6g) unflavored powder gelatin
2 teaspoons pure vanilla extract
1 pint (335g) strawberries, hulled and quartered
1/4 cup (42g) granulated sugar H O W :
1. Sprinkle the gelatin on 1-1/2 tablespoons of cold water in a small bowl. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Place the 1 cup milk, 5-1/4 oz. (150gr) strawberries, and vanilla in a blender, mix until smooth.
2. Heat the cream and sugar in a medium saucepan over medium-high heat. Stirring until it comes to a boil, about 3 minutes.
Remove the pan from the heat and add to the softened gelatin stir until dissolved. Stir in the strawberry mixture and then pour the mixture through a fine sieve into a bowl, stir well.
3. Pour the panna cotta mixture evenly into four-five six-ounce ramekins or custard cups and refrigerate uncovered until cold.
When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate until set or preferably overnight.
4. Sprinkle strawberries with 1/4 cup sugar; let stand about 1 hour.
Serve the panna cotta in the ramekins or to unmold, dip bottom of one ramekin in a bowl of hot water for 3 seconds, wipe the bottom of the ramenkin dry.
Run a thin sharp knife around inside edge of each ramekin to loosen.
Place a plate over the ramekin, and invert panna cotta onto plate, gently lifting off the ramekin. Serve the panna cotta alone or top the panna cotta with the strawberries and their juice.
Full recipe here - http://dessertsmag.com/strawberry-cream-panna-cotta.html


Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה רןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
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