Tag: strawberries

Baked Berries with Lemon Curd and Coconut Topped with Homemade Whipped Cream

by Pam on May 15, 2013

We had friends over for dinner and I wanted to make a light and tasty dessert with what I had on hand. I decided to toss together some strawberries, raspberries and blueberries with some warm lemon curd and coconut. I baked the mixture then served it warm with homemade whipped cream. This dessert was wonderful – light, tart, sweet, and creamy. It was great on it’s own or it would be wonderful over pound cake too. It was a big hit with all of us, especially my daughter, who LOVED it!

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray (I used coconut oil spray).

Toss the sliced strawberries together with the blueberries, and raspberries into a large bowl. Heat the lemon curd in the microwave for about 30 seconds. Drizzle on the berries then toss to coat them evenly. Pour into the prepared baking dish then sprinkle with coconut.

Place into the oven and bake for 15 minutes. Remove from the oven and let it cool.

While the berries are baking, pour the heavy cream into a bowl along with the powdered sugar and vanilla. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the berries into small bowls then top with whipped cream. Serve immediately. Enjoy.

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Baked Berries with Lemon Curd and Coconut Topped with Homemade Whipped Cream

Yield: 6

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

2 cups of strawberries, sliced
1 cup of blueberries
1 cup of raspberries
1/4 cup of lemon curd, heated
2-3 tbsp sweetened coconut
Half a pint of heavy cream
2-3 tbsp powdered sugar
1/2 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray (I used coconut oil spray).

Toss the sliced strawberries together with the blueberries, and raspberries into a large bowl. Heat the lemon curd in the microwave for about 30 seconds. Drizzle on the berries then toss to coat them evenly. Pour into the prepared baking dish then sprinkle with coconut.

Place into the oven and bake for 15 minutes. Remove from the oven and let it cool.

While the berries are baking, pour the heavy cream into a bowl along with the powdered sugar and vanilla. Using a beater, mix on high until the whipping cream is thick and fluffy.

Spoon the berries into small bowls then top with whipped cream. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Hazelnut and tonka bean cheesecake with balsamic roasted…

Hazelnut and tonka bean cheesecake with balsamic roasted strawberries from Gordon Ramsay’s Albany & York

Ingredients

Cheesecake:
600g Cream cheese
185g Sugar
3 Tonka bean grated
75g Mascarpone
150g Double cream

Hazelnut Tuille:
180g Icing sugar
75g Plain flour
85g Pasteurised egg whites
85g Melted butter – cool
150g Hazelnuts – toasted
Black pepper – Ground
300g English strawberries
200ml Balsamic vinegar
50g Sugar
Baby basil to garnish

Method

1. Preheat the oven to 180 C 360 F, gas mark 4 ½ fan.

2. In a mixing bowl, mix together the cream cheese, sugar, mascarpone and double cream on high until smooth, then grate in the Tonka beans.

3. Mix together and place into a piping bag then rest in the fridge.

4. Toast the hazelnuts in a pan, let them cool, then crush with a rolling pin.

5. For the tuilles, mix the icing sugar and the flour together with the egg whites and mix. Grind a lot of black pepper into the mix.

6. Set up baking trays with silpat mats or parchment/wax paper on top, using a pastry brush, brush the tuille mix across the mat, sprinkle the hazelnuts and place into an oven for 3-4 minutes.

7. When ready remove and leave to cool.

8. Quarter the strawberries then coat in sugar. Heat a small pan, once very hot add the strawberries and a splash of balsamic vinegar and cook till caramelised, remove from heat and put aside to rest, leaving them stewing in the syrup.

9. For plating, make a layer of tuille, then another layer piping the cheesecake, then another tuille then cheesecake and so on, finishing with a tuille layer on top, place the strawberries on top and then pour on the syrup from the strawberries, garnish with the baby basil.

Gordon Ramsay’s Knickerbocker Glory 140g packet strawberry…

Gordon Ramsay’s Knickerbocker Glory

140g packet strawberry jelly
3tbsp boiling water
400ml cold water
300g ripe cherries, pitted
50ml orange juice, mixed with 25ml water
50g caster sugar
1 small ripe mango
100g strawberries, hulled
2 clementines
500ml good-quality vanilla ice cream
50g amaretti biscuits
40g chocolate buttons

Break the jelly into small pieces and put into a bowl. Pour on the boiling water and microwave on high for 1 to 1 & 1/2 minutes. Stir until completely dissolved, and then mix in the cold water. Pour the jelly into a shallow bowl or loaf tin and chill overnight to set.

Place the cherries in a non-stick pan, sprinkle with diluted orange juice and sugar and cook over a high heat for 1 to 2 minutes until the cherries are soft but still holding their shape. Remove from heat and leave to cool.

Put six tall glasses or plastic tumblers into the refrigerator to chill, ready for serving.

Peel the mango and cut the flesh away from the stone, then chop into 1cm cubes. Quarter or slice the strawberries depending on size. Peel the clementines and slice horizontally into thin rounds.

Unmould the jelly onto a board and roughly chop into small pieces. Lightly crush the amaretti biscuits in a bowl with the end of a rolling pin.

To assemble, layer the cherries, mango, clementines, chopped jelly, ice cream, strawberries, and chocolate buttons in the chilled glasses or tumblers. Top with a final scoop of ice cream and sprinkle with the crushed amaretti biscuits. Serve immediately.