CARAMELISED STRAWBERRIES ON A BED OF COTTAGE CHEESE AND MINT
Make and share this Caramelised Strawberries on a Bed of Cottage Cheese and Mint recipe from Food.com.
Provided by Is This Really Nece
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the strawberries and halve the bigger ones.
- Boil 100 ml water in a pot, dissolve the sugar, and add the strawberries. Simmer circa 5 minutes Allow the syrup and strawberries to cool.
- Mix cottage cheese, honey, 1 tbsp mint, and quark. Spread the mixture over 4 small plates.
- Take the strawberries from the syrup and put them on the cheese mixture. Garnish with the remainder of the mint.
Nutrition Facts : Calories 244.1, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.5, Sodium 231.6, Carbohydrate 49.3, Fiber 2.7, Sugar 43.9, Protein 8
STRAWBERRIES WITH MINT WHIPPED CREAM
You can't go wrong by adding the freshness of mint to this classic duo.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).
- Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
- Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.
ROASTED STRAWBERRIES AND MINT CHANTILLY CREAM
Steps:
- Preheat the oven to 450 degrees. In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the preheating oven, 2 to 3 minutes. Watch carefully so that the butter does not burn. Remove pan from oven and stir in 2 tablespoons of the sugar. The mixture will be grainy. Add the berries, tossing to coat with the butter and sugar. Spread in a single layer. Roast, stirring and turning once or twice, until the berries just begin to soften, about 5 minutes. Gently roll the roasted berries in the pan syrup to coat, then let them cool for about 5 minutes in the skillet.
- While the berries are roasting, whip the cream with the creme de menthe and remaining 1 tablespoon of sugar just until soft peaks form. Divide the chantilly cream among 4 shallow dessert bowls. Arrange the lukewarm berries in the chantilly cream, pointed ends up. Using a teaspoon, dribble the red pan glaze over the mint cream. Garnish with mint sprigs. Serve immediately.
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