Strawberries are a wonderful tasty and healthy berry containing a lot of vitamins and other substances necessary for human beings. In the season, you can eat strawberries simply or use them for cooking various dishes. Of particular interest are various desserts with strawberries. In the off-season you can use frozen strawberries - in the case of shock freezing, virtually no product loses its useful qualities. Well, or strawberry jam , strawberry syrups (although they are less useful, but the taste remains).
In the production of various confectionery products: cakes, cakes, biscuits , etc. - use a variety of creams, including strawberry. As a matter of fact, the cream can be simply a strawberry puree or you can prepare creams with strawberry fillers (juice, puree, syrup, liquor) on various bases.
Recipe for strawberry cream
Ingredients:
- cream dairy natural thick fatty - 2-3 cups;
- fresh strawberries - 1-2 glasses;
- powdered sugar - 1/2 cup.
Preparation
Divide the cream into 2 roughly equal parts. One of them is mixed with powdered sugar and heated, stirring, until the last one is dissolved (better, of course, in a water bath). We remove stems from the strawberry, carefully wash it and throw it back in a colander - let the water run off. Strawberry punch blender to the state of mashed potatoes. Add the second part of the cream. Now you can add a little (1-2 tablespoons) mint liquor or gin - strawberry taste very well combined with mint or juniper. Mix the creamy-sugar and strawberry-cream mixture and beat it with a mixer. Now the cream is ready for use. The density of the cream can be adjusted by adding cornstarch to the cream. You can also add gelatin and agar-agar (dissolving in cream) with the expectation of subsequent hardening of the cream (in this case, use the cream quickly).
In the same way, you can prepare a strawberry cream, using cream instead of cream.
If, in some way, you are frightened by excessive fatness and caloric content of cream or sour cream, you can use natural live unsweetened classic yogurt or Greek yogurt (it is a little thicker). It should be noted that confectionery products with creams based on sour cream and especially yogurt can not be stored more than 2-3 days even in the refrigerator.
Cottage cheese and strawberry cream
Ingredients:
- fresh cottage cheese - 2-3 glasses;
- natural milk cream (or sour cream, yogurt) - 1 glass;
- Strawberry - 1-2 cups;
- powdered sugar - 1/2 cup.
Preparation
We rub cottage cheese through a sieve. Peeled and washed strawberries, sugar powder and cream (or sour cream, yogurt) is placed in a blender and brought to homogeneity. Mix with cottage cheese. Mint liquor and, in general, mint badly combine with cottage cheese. It is better to add 1 tablespoon of strong Madeira, fruit brandy, schnapps or white or pink strong muscat wine (or vermouth). You can still beat the mixer.
Also strawberry creams can be prepared and based on the ready cream ice-cream.
Strawberry custard
Ingredients:
- Strawberry - about 500 g;
- powdered sugar - 4-5 tbsp. spoons;
- corn starch - 2-3 tbsp. spoons (with a slide);
- egg of chicken - 1 piece;
- cream dairy natural thick - about 200 ml.
Preparation
Rinse the strawberries in a blender. Cream with sugar powder is heated until dissolved. Mix the strawberry puree with a creamy mass, add the egg and the starch. Beat the mixer to a firm foam.
With strawberry creams on any basis (as well as with other confectionery creams) it is most convenient to work with special confectionery syringes with various nozzles or with the help of confectionery packages.