Best Summer Berries With Sweet Wine Cream Recipes
SUMMER BERRY TART
Celebrate summer berries with a fresh berry tart: a mascarpone and whipped cream filling in a rich all-butter crust you just pat in the pan. It's an impressive dessert that's ideal for new bakers.
Provided by Elise Bauer
Categories Dessert Baking Blueberry Mascarpone Raspberry Strawberry Tart
Time 2h20m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F. Place the oven rack in the middle of the oven.
Nutrition Facts : Calories 381 kcal, Carbohydrate 37 g, Cholesterol 86 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 139 mg, Sugar 17 g, Fat 25 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM
Sweet ripe fresh berries nestled in airy clouds of Chantilly cream. Simple, yet elegant. This is a lovely light and romantic dessert that's gorgeous served in pretty dessert glasses or a glass trifle dish, strewn with pink rose petals.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
- Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
- Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
- Top with a dollop of whipped cream and a berry.
- Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
Nutrition Facts : Calories 276.9, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.7, Sodium 23.7, Carbohydrate 19.2, Fiber 1.4, Sugar 15.4, Protein 1.7
SWEDISH CREAM WITH SUMMER BERRIES
This is an easy and elegant dessert. I get besieged with requests for the recipe every time I make it. Substitute any of your favorite fresh fruits for the strawberries, and it'll be still be just as delicious! You can also serve this in wine glasses because 1/2 cup servings are never enough.
Provided by HOONDE
Categories World Cuisine Recipes European Scandinavian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
- Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 21.8 g, Cholesterol 95.1 mg, Fat 28.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 17.6 g, Sodium 49.3 mg, Sugar 17.8 g
SUMMER FRUITS TERRINE OR BODACIOUS BERRIES IN WINE JELLY!
This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice.
Provided by French Tart
Categories Gelatin
Time P1DT5m
Yield 1 Fruit Terrine, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.
- First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them.
- In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins - and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
- Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
- When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt.
Nutrition Facts : Calories 90.1, Fat 0.5, Sodium 5.1, Carbohydrate 20.7, Fiber 2.8, Sugar 10.6, Protein 2.8
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