Fresh Fruit With Vanilla Cream Recipes
VANILLA CREAM OR SAUCE
This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.
Provided by Northstar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
- Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
- Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
- Move sauce to refrigerator and chill completely cold, at least 30 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g
FRESH FRUIT WITH VANILLA CREAM
Steps:
- Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.
Nutrition Facts :
FRUIT SALAD WITH VANILLA PUDDING
Steps:
- Drain the pineapple chunks, reserving the juice in a 1-cup measuring cup. You will need 3/4 cup of the pineapple juice; discard (or drink!) any extra. If you don't have enough pineapple juice, add enough water to the juice to make 3/4 cup.
- Mix the pineapple juice, sour cream and instant vanilla pudding in a small bowl. Cover and refrigerate for 1 hour.
- Meanwhile, also refrigerate the pineapple chunks.
- Toss the grapes, strawberries, blueberries, mandarin oranges and pineapple chunks together. Place the fruit salad in a tall glass, crystal serving bowl or glass serving dishes.
- Spoon the chilled pudding mixture over the fruit salad -- if you like your topping a bit fluffier, you can beat it with an electric hand mixer for a minute before spooning it over the fruit.
Nutrition Facts : Calories 132 kcal, Carbohydrate 25 g, Cholesterol 8 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 19 mg, Sugar 20 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g
FRUIT TART WITH VANILLA CREAM (GLUTEN FREE, DAIRY FREE, PALEO)
A lovely fruit tart with an easy to make gluten free crust, a perfect dairy free vanilla pastry cream, and topped with your favorite fruit or berries. (grain free and paleo)
Provided by Katja Heino
Number Of Ingredients 13
Steps:
- To make vanilla pastry cream, whisk together 1/4 cup water and 1/4 cup arrowroot powder in a small bowl and set aside.
- Pour coconut milk into medium sauce pan and gently heat until steaming but not boiling.
- Meanwhile, with a hand blender, whisk together egg yolks and maple syrup on medium speed for 2 minutes. Turn hand mixer on low and VERY slowly (to prevent eggs from cooking) drizzle hot coconut milk into egg mixture. Go slow or eggs will curdle and cook.
- Once all coconut milk has been added, return mixture back into saucepan and turn onto low/medium heat. Stir the mixture continually for about 5 minutes. Whisk in arrowroot mixture until fully incorporated. Continue to stir continually, until mixture thickens and coats the back of the spoon and is smooth and free of lumps - about 2-3 minutes. Keep stirring to keep clumps from forming on the bottom. The ideal temperature to get a nice set is 165'F, but not any higher. Remove from heat and stir in vanilla extract and 1 tablespoon of fat of choice. Pour pastry cream into large glass bowl and place a round piece of parchment paper directly on the surface (to prevent a skin from forming) and chill for at least 4 hours (or overnight.)
- To make crust, preheat oven to 350'F and liberally grease a 9 inch tart pan. Set aside.
- In a large bowl, mix together almond flour, melted fat of choice, maple syrup, egg, and salt until well incorporated. Press mixture evenly into bottom and sides of tart pan. Prick the bottom of the crust several times with a fork to prevent puffing up. Bake for 10 minutes, until crust is starting to get golden. Allow to cool completely.
- To assemble fruit tart: pour chilled pastry cream into cooled crust and smooth the top. Add whatever fruit or berries make you happy. Chill for 30 minutes before serving. (Fruit tart is best served within a few hours.)
FRUIT CREAM RECIPE
It is an Indian dessert where mix fresh fruits are added in a creamy base. Here is how to make it.
Provided by Neha Mathur
Categories Dessert
Time 15m
Number Of Ingredients 15
Steps:
- Whisk cream and yogurt in a bowl until smooth and creamy.
- Add powdered sugar and vanilla extract and mix until dissolved.
- Add the fruits and nuts and mix well.
- Chill for 1-2 hours and serve chilled.
Nutrition Facts : Calories 263 kcal, Carbohydrate 17 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 36 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
FRESH FRUIT WITH HONEY VANILLA MASCARPONE
Steps:
- Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
- Pour the mascarpone mixture over the fruit, and serve.
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- There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
- Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
FRESH FRUIT TART WITH VANILLA PASTRY CREAM – MODERN HONEY
From modernhoney.com
Cuisine AmericanCategory DessertServings 8Total Time 38 mins
- To make pie crust: Stir together flour and salt. Slice cold butter into tiny shreds and add to bowl or food processor. Pulse until coarse meal or small peas form.
- Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
- Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in the refrigerator for at least 30 minutes. 2 hours is preferred.
- Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the tart pan nearby so you can check the size.
FRUIT SALAD RECIPE - CELEBRATING SWEETS
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5/5 (3)Calories 195 per servingCategory Side Dish
- In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking frequently, until the mixture is bubbling and thickened, about 8-10 minutes. Note: It will thicken a little more as it cools, but we want it on the thinner side so that it can be poured over the fruit.
- Place all ingredients in a large bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed for several minutes until soft peaks form. Cover and chill until assembly.
- Layer fruit in a trifle dish or large bowl. Remove the pudding from fridge and whisk it vigorously until smooth. Pour the pudding evenly over the fruit, then spread the whipped cream on top. If desired, top with additional fruit. Best if served immediately, or within an hour or two.
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- In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes (it won't be thick like pudding, it is a dressing -- but it will thicken considerably).
- Stir in vanilla. Remove from heat and let cool to room temperature (you can speed this up by refrigerating for 30 minutes).
- In a large bowl combine strawberries, blueberries, blackberries, oranges, kiwi, pineapple and grapes. Whisk the cooled dressing and pour over fruit. Toss to coat (be gentle -- you don't want mush!).
- Serve at room temperature or chill to serve later. If making ahead, only add the dressing 1-2 hours before serving.
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- Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream.
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- In a medium saucepan over medium-high heat, combine the milk, cream, and half of the sugar and mix stirring occasionally until the liquid comes to a simmer.
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- In a medium bowl, whisk together the flour, confectioners’ sugar, and salt. Add the cold butter and cut it in using a pastry cutter. Continue until the entire mixture resembles pea-sized crumbs.
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- In a large, clean bowl, vigorously whisk the egg yolks, sugar, cornstarch, and salt until smooth and pale yellow in color. Set aside.
- Use a rubber spatula to spread the pastry cream evenly inside the cooled, baked tart crust. Arrange assorted fresh fruit on top of the pastry cream and keep the tart in the fridge while you make the glaze.
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