Best Strawberry Brandy Recipes

JENNIFER MCLAGAN'S SIMPLE STRAWBERRY ICE CREAM WITH BRANDY SNAPS

Steps:

• For the ice cream: Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the puree. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.
• For the brandy snaps: Preheat the oven to 350 degrees F. Lightly butter a baking sheet.
• Melt the butter, sugar and syrup together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.
• Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.
• Serve a grand spoonful of ice cream with a crispy brandy snap!

STRAWBERRY BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove stems/hulls.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit in a cool dark place for 4 to 6 months.
• Strain out the fruit and bottle.
• Your fruit brandy is ready to drink!

STRAWBERRY BRANDY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter 8 eight oz. ramekins and coat with cocoa powder.
• Place ramekins on cookie sheet covered with parchment paper.
• In glass bowl, defrost strawberries in microwave.
• Strain into another bowl and gently press out juice through fine strainer - keep pulp.
• Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
• Place liquid and pulp into food processor and blend mixture.
• Resulting content should be approximately 1 ¼ cup of puree.
• In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
• Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
• Fill ramekins ¾ full. The cakes will overflow while baking.
• Bake 35 to 40 minutes.
• While ramekins are baking, prepare whipped cream and ganache.
• For the whipped cream, mix remaining puree with 2T sugar.
• In a separate bowl, whip 1 cup cream until it forms soft mounds.
• Add the sweetened puree to cream and whip until stiff peaks can be formed.
• Refrigerate strawberry whipped cream.
• For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
• Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
• Remove and stir until all chips are almost completely melted.
• Pour cream over melted chocolate chips and stir until smooth.
• Add 1 T brandy and mix until incorporated.
• To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
• Top with a mound of strawberry whipped cream.
• Enjoy!