STRAWBERRIES AND CREAM FOAM - MOLECULAR GASTRONOMY
Amazing is what this is. It so light, and fluffy it literally melts as soon as you put it in your mouth. Almost like a foamier version of cotton candy. I can't rave enough about this. Its so simple, and a beautiful treat for the eyes and mouth. Enjoy.
Provided by Aku N
Categories Other Sauces
Number Of Ingredients 4
Steps:
- 1. With an immersion blender, blend until foam is begins to form on the top. Scrape the foam that forms on the surface off and into the serving dish. Keep repeating this until all the liquid turns to foam. Layer the strawberry foam with the whipped cream and serve imitatively.
- 2. If you don't have an immersion blender use a blender, or a food processor and follow the same steps listed above.
STRAWBERRY CREAM PUFFS EXTRAORDINAIRE
Steps:
- Preheat the oven to 400 degrees F.
- In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
- Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
- While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
- After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
- Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
- To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.
STRAWBERRY 'MARTINI' WITH LEMONGRASS FOAM
Steps:
- Place the strawberries in a bowl and fold in with vodka and mint. Store in the refrigerator until cold about 1 hour.
- In a small saucepan over low heat, mix water and sugar until dissolved. Add lemongrass, ginger and lemon zest and bring to a simmer. Cover with a plate or lid and reduce by 1/2, or until a syrupy consistency is achieved, about 45 minutes.
- Mix in lemon juice and keep syrup warm on low heat. Bloom the gelatin in 1 cup water and add to warm syrup to dissolve. Strain syrup and keep at room temperature. It will thicken as it cools.
- Place syrup in a foaming canister with 2 cartridges and set aside. Strain the strawberries before serving and place the strained vodka in the freezer (optional).
- In 4 chilled martini glasses, place a small mound of the strawberries. Foam the lemongrass mixture on top and garnish with mint sprig.
- Beverage suggestion: Chilled Fino Sherry, Bandol Rose Domaine Tempier 1998
STRAWBERRY CREAM PUFFS
Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 cream puffs.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY FOAM
My grandparents were farmers and they grew huge strawberry crops. We ate strawberry everything so thought I would share some of the family recipes.
Provided by Bitsie
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Cream butter thoroughly.
- Add honey slowly.
- Fold in egg white, then strawberries.
- Serve immediately.
- Great as sauce over pound cake slices.
- Garnish with the whole berries.
Nutrition Facts : Calories 363.4, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 179.7, Carbohydrate 41.5, Fiber 1.8, Sugar 38.8, Protein 1.8
STRAWBERRY FOAM
Serve this with cake or waffles. Substitute raspberries or blackberries, if you wish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Sauces
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Cream butter thoroughly and add sugar gradually.
- Fold in egg white and strawberries.
Nutrition Facts : Calories 638.9, Fat 35.6, SaturatedFat 22.2, Cholesterol 92.9, Sodium 282.4, Carbohydrate 81.1, Fiber 3.3, Sugar 75, Protein 3.5
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- Whisk the egg white until stiff, start adding the sugar slowly and continue beating until the egg whites are shiny and stiff again.
- Add almost all the chopped strawberries, reserving a small handful for decorating, and continue whisking until the strawberries are incorporated and almost completely crushed.
- Distribute the strawberry foam into dessert bowls or cups and top with the reserved strawberries. Decorate with mint or balm leaves, if desired.
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