Nikita and decided that since we had so many leftover strawberries we would have a strawberry dessert night. The plan started off as just a strawberry dessert (soufflé) but then we decided to try bellinis too, and we found an "ice cream" recipe (which was more like a sherbet because I was guessing on the strawberries and I think I used to many, it was delicious anyway) we made as an after lunch dessert. And would you believe, I (once again) did not take a picture of any of it? I am a horrible blogger.
I do have the recipes though and some pictures I stole from the internet like the cheater cheater pumpkin eater that I am. If it helps my case, I tried to select the pictures that looked most like the food we made.... that doesn't help does it??
|Photo courtesy of Butter and Sugar blog|
1 cup strawberry puree
1 1/2 tablespoons cornstarch
1 teaspoon custard powder
1 egg yolk
2 tablespoons sugar
1/2 tablespoon butter, softened
5 tablespoons sugar
2/3 cup egg whites, room temperature
- Place strawberry puree in a large pot over low heat. Simmer until warm, approximately 5 minutes. Keep warm.
- Place remaining ingredients in a large bowl, whisk to combine.
- Add 1/3 of heated strawberry puree to mixture in bowl, whisk to combine.
- To temper yolk, add yolk mixture to pot with remaining puree. Whisk until mixture thickens and comes to a boil, approximately 3-5 minutes.
- Transfer Soufflé Base into a container, set aside to cool at room temperature for assembly of Strawberry Soufflé.
- Preheat oven to 325F.
- Grease 6 Ramekins (we used bowls again) with butter. Coat with 1 tablespoon of sugar, remove excess sugar. Place ramekins on a baking tray.
- Place egg whites in a clean dry bowl from a stand mixer and whip.
- Once egg whites are frothy, add 2½ tablespoons of sugar. Continue to whip until egg whites reach a soft peak. Approximately 2 minutes.
- Add remaining sugar and whip until egg whites reach a medium stiff peak. Careful not to over whip eggs to prevent from splitting.
- Gently fold Soufflé Base into egg whites.
- Fill ramekins with Strawberry Soufflé mixture. Level mixture with an offset spatula and clean around edges.
- Place in oven to bake until Strawberry Soufflé rises and is cooked, approximately 9-12 minutes.
- Serve immediately.
|Photo courtesy of And All The Trimmings blog|
We winged it on the Bellinis but what we used was:
About 2 cups strawberry puree (from frozen berries)
About 1/4 cup simple syrup
Prosecco wine as desired
- Place frozen strawberries and simple syrup in food processor and puree adding a little wine if it needs some help on the way.
- Pour puree into chilled champagne flutes and top with prosecco.
- Stir and serve
|Photo courtesy of Jenni at Allrecipes.com|
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream
- Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped.
- With the processor running, slowly pour in the heavy cream until fully incorporated.
- Serve immediately, or freeze for up to one week.
One thing we did not like about this recipe was that the sugar being undisolved gave the ice cream and gritty texture. I will probably try this one again in the future but will try to dissolve as much of the sugar as I can in the cream beforehand.