Geranium Cream With Berries Recipes

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VANILLA CREAMS WITH STRAWBERRIES IN CASSIS



Vanilla Creams with Strawberries in Cassis image

Flavored creams (rose cream, geranium cream) served with berries are common in Britain. This take on the classic is a mix of drained yogurt and _fromage blanc_ (fresh cream cheese). The soft, not too-sweet creams taste like a cross between an American-style pudding and a panna cotta. Keep in mind that the desserts need to chill at least eight hours.

Provided by Tamasin Day-Lewis

Yield Makes 6

Number Of Ingredients 9

1 1/2 cups plain whole-milk yogurt
1 3/4 cups fromage blanc*
1 vanilla bean, split lengthwise
5 tablespoons superfine sugar, divided
1 1/2 teaspoons finely grated lemon peel
1 large egg white
1 1/2 pounds strawberries, hulled, halved (about 5 cups)
2 tablespoons crème de cassis (black-currant liqueur)
Brown sugar

Steps:

  • Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
  • Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.

BERRIES WITH GERANIUM CREAM



Berries with Geranium Cream image

Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.

Yield Makes 6 dessert servings

Number Of Ingredients 6

1 cup heavy cream
2 tablespoons finely chopped pesticide-free rose-scented geranium (pelargonium) leaves
1/4 cup sugar
4 oz cream cheese, softened
3 cups blackberries (13 oz)
1 1/2 cups blueberries (8 oz)

Steps:

  • Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.
  • Pour cream through a sieve set into a bowl and discard solids.
  • Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
  • Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.

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