Cut the lemon in half and squeeze a little juice over each bowl. When the bowls are nicely chilled remove from freezer and divide the prepared strawberries between them. Wash, dry, haul and slice strawberries.
Macerated Strawberries with Mascarpone Whipped Cream and
Sprinkle 1/4 cup sugar over the 2 pints of sliced strawberries in a glass bowl.
They are also fabulous over pancakes, in a french toast casserole, as a topping for vanilla cake, vanilla cupcakes, chocolate cupcakes, or strawberry cupcakes, or as a filling for a strawberry pie.
2 punnets of strawberries, halved, or quartered if they are large; Stir with a spoon to combine and dissolve the sugar. Pour the apple juice and the runny honey into a small jug and mix well. Combine the strawberries with the remaining 4 tablespoons of sugar, remaining 4 tablespoons of lemon juice, and the chopped mint.
Leave to cool slightly then whisk in the gelatine.
Add cottage cheese, cream, milk, flour, and eggs; For the vanilla cream, bring the cream, sugar, milk, vanilla pods, and vanilla essence to the boil in a saucepan. Use immediately or cover and place in the refrigerator overnight. Place the wine in a saucepan along with the juice, cinnamon, cloves and sugar.
Finely chopped fresh mint leaves add a bright flavour to sliced strawberries.
Place strawberries in a glass bowl with sugar and stir and coat thoroughly. Combine strawberries, honey, lemon juice, ginger, cardamom, salt, and mint leaves in a bowl. Stir 1/3 cup sugar, the strawberries, and mint in a bowl; Tear the mint leaves and mix them into the liquid.
Add the wine and refrigerate for 4 hours.
Instructions in a mixing bowl, stir together the strawberries and sugar. Combine the strawberry slices and sugar in a bowl and allow to sit for 30 minutes at room temperature. Instructions for strawberries and chamomile cream. 1 handful fresh mint leaves.
Purée until smooth and pour into prepared dish.
Set in a bowl and top with coconut sugar and optional vanilla bean powder. Sprinkle with pine nuts and lemon zest. To serve, spoon the whipped cream over the top of the cake. Set aside, and let sit for at least 10 minutes.
Pulse remaining sugar and the almonds in a food processor until finely ground.
Garnish with a sprig of mint and dust with confectioners' sugar. The addition of herbs, zest, and other flavorings can enhance the mixture’s aromas. Pulse remaining sugar and the almonds in. Put the berries and zest in a large bowl.
Sprinkle over a pinch of lemon zest and ½ tbsp of sugar on each (or use less depending on how sweet your strawberries are).
Macerated strawberries can be refrigerated, covered, up to 1 day. Toss together, then set aside for 1 hour. Pour the marinade over the strawberries and mix well but gently, making sure that you do not damage them. The longer the strawberries macerate, the richer and more intense their flavor becomes.
Macerated strawberries make a wonderful snack served along with sweetened whipped cream (chantilly cream) or vanilla ice cream.
Leave uncovered at room temperature for 30 minutes, mixing the berries once to distribute the sugar. Scoop yogurt into bowls, then top with berries and their juices. 5g of fresh mint, chopped; 1 cup loosely packed fresh mint leaves;
Hull the strawberries using a teaspoon, then slice them in half lengthways and place them in a large bowl.
Serve chilled, garnished with fresh mint, icing sugar, or better yet, a splash of cognac! Top with the macerated strawberries, letting some of the juices run into the ricotta and tart base. Stir ⅓ cup sugar, the strawberries, and mint in a bowl; Once the strawberries are ready, toast the fruit bread.
Finish with a few torn up mint leaves and a swig of prosecco if you have.
Cover bowl and place in the refrigerator for minimum of 2 hours, can be done overnight as well. Pour the cream and the remaining sugar into the original mixing. Bring to a simmer, turn off the heat and let rest for 1 hour to cool. Spoon the berries on top of the cake.
Add a teaspoon or two of coconut sugar as well.
Reviews (2) add rating & review. Scoop a generous teaspoon of ricotta into each of the mini shortbread tarts.
