Best Berries With Honey Sour Cream Sauce Recipes

RED BERRY SHORTCAKES WITH HONEY YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
• Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
• Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
• To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.

CREAMY CRANBERRY DIP

Steps:

• In a small bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread into a shallow bowl or 9-in. pie plate. Top with cranberry sauce. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds. Serve with crackers.

BERRIES WITH SPICED CREAM

Steps:

• Mix together the sour cream and cinnamon in a small bowl. Divide the blueberries and raspberries among 4 coupe glasses or small bowls. Top each serving with a dollop of spiced sour cream, 1 tablespoon brown sugar and a good sprinkling of toasted almonds.

MIXED SUMMER FRUIT WITH HONEY CREAM

Steps:

• Whisk sour cream and honey in medium bowl to blend. Toss fruit together in large bowl. (Can be made 3 hours ahead. Cover sauce and fruit separately and chill.)
• Spoon fruit mixture into individual bowls. Whisk chilled sauce to loosen if necessary. Spoon sauce over fruit. Garnish with almonds and mint, if desired.

SOUR CREAM-HONEY FRUIT SALAD

Steps:

• In large bowl, mix sour cream, honey and orange juice until smooth.
• Add oranges, bananas, strawberries and grapes; toss gently to mix.

FRESH BERRIES & SWEET RICOTTA

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

BERRIES WITH HONEY SOUR CREAM SAUCE

Steps:

• Gently combine berries in large bowl.
• Combine sour cream and honey in small bowl, and serve with berries.