Summer Berries With Bay Leaf Custard Recipes

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SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM



Summer Berries on a Cloud of Chantilly Cream image

Sweet ripe fresh berries nestled in airy clouds of Chantilly cream. Simple, yet elegant. This is a lovely light and romantic dessert that's gorgeous served in pretty dessert glasses or a glass trifle dish, strewn with pink rose petals.

Provided by BecR2400

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fresh strawberries, sliced (or fresh berries of your choice)
8 fluid ounces whipping cream, well chilled
2 tablespoons your favorite liqueur (try Madeira, Sherry, Amaretto, Grand Marnier or Limoncello)
2 tablespoons icing sugar, sifted (confectioner's sugar)
1/2 teaspoon vanilla extract (or 1/2 teaspoon rose water)
1 cup sponge cake, cubes (optional)
chocolate curls, to garnish (or lemon curls or sliced almonds or pink rose petals)

Steps:

  • In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
  • Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
  • Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
  • Top with a dollop of whipped cream and a berry.
  • Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.

Nutrition Facts : Calories 276.9, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.7, Sodium 23.7, Carbohydrate 19.2, Fiber 1.4, Sugar 15.4, Protein 1.7

FRIED FRUIT WITH BAY LEAF SAUCE



Fried Fruit With Bay Leaf Sauce image

This is a wonderful dessert. A combination of fried summer berries (red currants, purple grapes) and sage leaves dipped into a tasty bay leaf sauce. The bay leaf sauce has a wonderful taste of vanilla and herbal flavors. Together with the fruity flavors of the still warm berries and the wonderful taste of fried sage this makes a summerly dessert.

Provided by Thorsten

Categories     Dessert

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 17

4 egg yolks
2 tablespoons sugar
2/3 cup milk
1 cup whipped cream
6 fresh bay leaves
1/2 cup flour
1 tablespoon sugar
1 egg
1 tablespoon sunflower oil
1/3 cup milk
1 pinch nutmeg
1/4 teaspoon cinnamon, ground
1 -2 cup red currants
1 -2 cup purple grapes
10 fresh sage leaves
oil (for deep frying)
sugar

Steps:

  • Sauce (can be prepared in advance): mix all ingredients in a small pot. Heat on medium high heat and stir all the time. The mixture will thicken during heating to a temperature of about 175 F (80 C). It is important that during heating the mixture will constantly be stirred. Do not let the sauce boil. The sauce has the right conistency, if it builds a thick film on the backside of a tablespoon.
  • Remove sauce from heat and stir for 2 minutes. Set aside and let cool down completely.
  • Prepare berries: Wash small panicles of red currant and pat dry with paper towels. Wash grapes and cut into clusters of 3-5 berries.
  • In a suited pot or deep fryer heat about 2 inches high oil for frying.
  • Combine flour, sugar, ground nutmeg and ground cinnamon.
  • Mix egg, milk and 1 tablespoon oil. Add to flour mixture and beat until smooth.
  • Dip berries and sage leaves into batter.
  • Fry berries in hot oil for about 1 minute or until batter is light golden brown. Fry sage leaves until batter is light golden brown and puffed up.
  • Remove with slotted spoon; drain on paper towels.
  • While still warm sprinkle the fired red currant berries and the sage leaves slightly with some sugar.
  • Serve berries and sage leaves still warm with the cold bay leaf sauce.
  • NOTE: You can replace the berries in this recipe against others of your choice, but use fresh ones. They should not be to sweet. Or choose a sweet and a more tart one.
  • NOTE: I used fresh bay leaves. If you have no fresh leaves, you can use dried ones, but you may have to use more leaves. Try the sauce during heating and add more leaves to your taste. The sauce should have a delicate vanilla taste and additional notes.

Nutrition Facts : Calories 621, Fat 29, SaturatedFat 11.6, Cholesterol 464.9, Sodium 151.9, Carbohydrate 75.1, Fiber 4.1, Sugar 37.5, Protein 17.5

SUMMER BERRIES WITH LEMON CREME FRAICHE



Summer Berries With Lemon Creme Fraiche image

A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.

Provided by gailanng

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 cup creme fraiche (8 ounces)
3 1/2 tablespoons sugar
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
4 cups mixed berries such as blueberries, strawberries, raspberries and blackberries
4 mint sprigs (to garnish)

Steps:

  • Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
  • Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
  • Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.

SUMMER BERRIES WITH BAY LEAF CUSTARD



Summer Berries With Bay Leaf Custard image

Make and share this Summer Berries With Bay Leaf Custard recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Summer

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

5 large egg yolks
1/4 cup superfine sugar
1 cup whole milk
1 1/4 cups heavy cream
2 -3 turkish bay leaves, to taste, do not use Californian bay leaves
6 cups mixed fresh berries, such as blueberries, strawberries, raspberries, red currants, and blackberries

Steps:

  • Beat together the egg yolks and sugar in a bowl with an electric mixer until thick and pale, about 3 minutes.
  • Transfer yolk mixture to a 2 to 3 quart heavy saucepan and stir in the milk, cream, and bay leaves. Cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and the mixture registers 175 F on an instant read thermometer. Do not let it boil. This should take approximately 8 to 10 minutes.
  • Remove mixture from the heat and cool the custard to room temperature in pan, stirring frequently to prevent a skin from forming on the top, about 1 hour.
  • Discard bay leaves and serve the custard over the mixed berries.

Nutrition Facts : Calories 273.3, Fat 23.4, SaturatedFat 13.5, Cholesterol 246.8, Sodium 41.9, Carbohydrate 12.1, Sugar 10.6, Protein 4.6

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