Berries With Creme Anglaise And Whipped Cream Recipes
WHIPPED CREAM WITH FRESH BERRIES
Steps:
- Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
- Layer fruit in a bowl, spoon over whipped cream and serve.
CRèME ANGLAISE RECIPE AND FRESH BERRIES
Crème Anglaise is a chilled vanilla bean custard that is poured over pies, cakes, fresh berries & desserts for a delicious rich flavor.
Provided by Chef Billy Parisi
Categories Dessert
Time 1h55m
Number Of Ingredients 10
Steps:
- Split the vanilla beans lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla beans. Heat the cream over low heat until bubbles begin to form on the edges. Remove from the heat. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the insides of the vanilla beans back to the heavy cream.
- Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve egg whites for another use.
- Whisk the sugar with the egg yolks until combined
- While whisking constantly, pour ¼ cup of the heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
- Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here! Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8-12 minutes, see notes. Remove from the heat and transfer through a fine-mesh sieve or chinois, if desired. Refrigerate for 90 minutes or until cool.
- Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.
Nutrition Facts : Calories 669 kcal, Carbohydrate 47 g, Protein 8 g, Fat 52 g, SaturatedFat 30 g, Cholesterol 456 mg, Sodium 60 mg, Fiber 5 g, Sugar 36 g, ServingSize 1 serving
BAILEYS BERRIES & CREME ANGLAISE CREPES
Crepes smothered in Baileys Crème Anglaise and topped with warm berries are the perfect addition to brunch!
Provided by Rachael Ray Every Day
Categories Trusted Brands: Recipes and Tips Baileys
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place the milk and half and half into a saucepan over medium heat and bring to a bubble. While the mixture is heating up, whisk the egg yolks, sugar, and salt in a medium glass bowl. Once the milk mixture is hot, slowly pour the hot mixture into the egg yolks and sugar, whisking constantly. Once combined, pour the mixture back into the saucepan and bring back to a bubble until thickened, about a minute or two.
- Place a fine strainer or sieve over a glass bowl and strain the creme anglaise mixture into the bowl. Add in the Baileys and whisk until smooth. Chill.
- Place mixed berries into a skillet and let warm through.
- To build a crepe, spread a few tablespoons of the creme anglaise onto the crepe and fold into quarters. Place two folded crepes onto a serving plate and top with warm berries.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 57.3 g, Cholesterol 230.2 mg, Fat 11.6 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 5.6 g, Sodium 488.7 mg, Sugar 38 g
CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
CRèME ANGLAISE
An easy Crème Anglaise recipe.
Categories Condiment/Spread Sauce Dairy Egg Dessert Christmas Thanksgiving Valentine's Day Vanilla Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
BERRIES AND CREME ANGLAISE
Light, delicious, and creamy- this is recipe for Creme Anglaise with berries is a sweet favorite that isn't too heavy and perfect for brunch or dessert!
Provided by Courtney O'Dell
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth.
- Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.
- Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.
- Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
- Plate berries and drizzle creme anglaise on top.
- Serve warm or cool (I love it cooled).
Nutrition Facts : Calories 222 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, Sodium 21 grams sodium, Sugar 11 grams sugar
BERRIES WITH CREME ANGLAISE AND WHIPPED CREAM
Provided by Robert Farrar Capon
Categories dessert
Time 25m
Yield Makes six portions
Number Of Ingredients 8
Steps:
- Beat the yolks with the sugar and salt in the top of a double boiler, add the milk and cook over simmering water, stirring constantly until the mixture is thickened and smooth. Cool, stirring occasionally to prevent a skin from forming on top. Refrigerate.
- Whip the cream, adding the sugar and vanilla near the end of the process.
- Combine the custard mixture and the whipped cream, folding them together until blended.
- Serve over the berries, or fold the berries into the cream mixture in the manner of a Fool. Alternatively, serve berries and cream separately for hand-dipping at the table.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 7 grams, Carbohydrate 158 grams, Fat 18 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 87 milligrams, Sugar 157 grams
CHOCOLATE-FRANGELICO CRèME ANGLAISE COUPES WITH FRESH RASPBERRIES
Categories Liqueur Milk/Cream Berry Chocolate Dairy Egg Fruit Dessert Valentine's Day Raspberry Frangelico Summer Anniversary Chill Party Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Combine milk and cream in heavy medium saucepan. Bring to simmer. Whisk yolks and sugar in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Frangelico and vanilla. Strain custard into medium bowl. Cover; chill at least 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
- Divide crème anglaise among 8 dessert glasses. Top with raspberries.
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PAVLOVA RECIPE WITH FRESH BERRIES - TASTE AND TELL
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Estimated Reading Time 6 mins
- In a small pan, whisk together the cream, milk, and 2 tablespoons of sugar. If you are using a vanilla bean, use a sharp knife to scrape the seeds from the center of the seed. Add the seeds to the cream mixture. Put the vanilla pod in the pan as well. Place the pan over medium-low heat and heat until small bubbles start to form along the edges of the pot. Remove from the heat.
- Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar for 2 to 3 minutes, until fluffy and pale yellow. Whisking constantly, slowly pour about 1/2 cup of the cream mixture into the egg mixture. Once combined, pour the mixture back into the pan, whisking the whole time. Turn the heat back onto medium-low. Cook the sauce, stirring frequently, until the mixture coats the back of a spoon and does not run together, 10-12 minutes.
- One the sauce is thickened, remove the pan from the heat and remove the vanilla pod. If using vanilla extract, stir it in now. Pour the sauce into a bowl, then place the bowl in the water bath. Let the sauce cool completely, stirring frequently.
CREME ANGLAISE - IMMACULATE BITES
From africanbites.com
Estimated Reading Time 8 mins
- Using a sharp knife, split the vanilla bean lengthwise, then scrape out the seeds, and add them together with the pod to the cream and milk mixture.
- Heat up the cream and milk mixture on medium-low heat until small bubbles begin to appear around the edges. Remove from the heat.
ENGLISH CHRISTMAS TRIFLE - WHAT A GIRL EATS
From whatagirleats.com
- In a separate mixing bowl toss the berries with 2 tablespoons Marsala, stirring to bruise the berries slightly.
- To assemble the trifle cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl),
- Drizzle or sprinkle the cake layer with Marsala and Amaretto. Layer 1/3 of the pears and raspberries over the top of the cake, followed by 1/3 of the Creme Anglaise or custard. Repeat the process, layering the remaining ingredients.
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