Strawberries With Cassis Recipes

Steps:

• Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
• Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.

Steps:

• Halve or quarter the berries, depending on their size.
• Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.).
• Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup fresh berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.
• Serves 20.

Steps:

• Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.)
• Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve.

Steps:

• Halve any strawberries that are larger than a mouthful. Divide between 4 wine glasses and pour over the wine and cassis. Tuck a mint sprig into each glass. Leave to soak for up to 1 hr, then dust each with icing sugar and serve with crisp biscuits.

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

Steps:

• Stem and wash the strawberries and drain.
• In a small saucepan combine creme de cassis, sugar and water.
• Cook over medium heat until mixture is reduced to about half a cup. Chill.
• Serve the berries in individual bowls and pour the syrup over them.

Steps:

• Quarter the berries, and place them in a bowl with the sugar, liqueur, wine, and mint. Mix well. and serve immediately, or refrigerate (for up to 8 hours) until serving time.
• Spoon the berries and marinade into wine goblets for serving. If desired, top each dessert with a dollop of sour cream, and serve it with a cookie.

Steps:

• Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.
• Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.
• Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.
• Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.
• Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.