Summer Berries With Sweet Wine Cream Recipes

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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 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

STRAWBERRIES WITH SWEDISH CREAM



Strawberries With Swedish Cream image

Here's a perfect summer recipe from "How to Cook Everything" for berries with Swedish cream - a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients). Make this with any berries you like.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, dessert

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup heavy cream
1/2 cup sour cream
Sugar or honey to taste
1 tablespoon any liqueur, like Cointreau or amaretto (optional)
1 quart strawberries, washed, hulled, and halved or quartered, if necessary

Steps:

  • Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
  • Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 25 milligrams, Sugar 10 grams

SUMMER BERRY CREAM CAKE



Summer Berry Cream Cake image

A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I've moistened the cake with a strawberry purée. You can use any fruit.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Vegetable oil or nonstick vegetable oil spray
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 cup flour
2 cups strawberries, hulled
2 tablespoons confectioners' sugar
1 tablespoon lemon juice
3/4 cup blueberries
3/4 cup blackberries
3/4 cup red raspberries
1/2 cup red currants or golden raspberries
2 cups heavy cream
1 teaspoon vanilla extract
1 cup strawberries, hulled
1/2 teaspoon confectioners' sugar

Steps:

  • To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
  • Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
  • When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
  • In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
  • Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

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