FRESAS CON CREMA
This refreshing fresas con crema recipe is wonderful when berries are in season. Media crema is a rich, unsweetened cream found in the baking aisle or ethnic food section of the grocery store. It's similar to creme fraiche and sour cream, although sour cream is a bit tangier. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk crema, sweetened condensed milk and vanilla. Divide strawberries among 4 serving dishes. Top with milk mixture. Garnish with fresh mint, if desired.
Nutrition Facts : Calories 241 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 58mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
EASY LIME CREMA RECIPE
Steps:
- Zest the lime and squeeze the lime juice into a small bowl.
- Add the sour cream, garlic and salt to the bowl and stir everything together until it's combined and creamy.
- Use immediately or store in the fridge until ready to serve.
Nutrition Facts : Calories 58 kcal, Carbohydrate 2 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 96 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
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- Soak the almonds for a couple of hours or until they plump up and become softer, drain before using. Place all the almonds and only half of the water into the blender and blend for a couple of minutes.
- Add all the cornstarch, a little bit (like a pinch) of salt, the other half of the water and blend until completely smooth -- the time will depend on the power of your blender. If you're blender isn't too powerful you may want to pass the liquid through a fine sieve to catch any bits and prevent a grainy crema.
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- Dice the strawberries into small pieces. Add to a small bowl and sprinkle 1 tablespoon of the monkfruit on top. Stir to coat and set aside.
- In a seperate bowl, add the crema, cream cheese, and remiaing 4 tablespoons of monkfruit. Use a hand mixer to mix until light and fluffy.
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6 BEST MEDIA CREMA SUBSTITUTE THAT WILL MAKE YOU …
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- Condensed Milk. The first and the best substitute for media crema is condensed milk. As described above, the media crema is sweet and rich, so does the condensed milk.
- Evaporated Milk. If the table cream (media crema) contains about 18-30 percent milk fat, this percentage for evaporated milk is just 6.5. That being said, the fattiness of the evaporated milk, compared to the crema, is significantly less.
- Clotted Cream. Compared to the evaporated milk, clotted cream is literally the opposite in terms of sweetness. Made up with 55 to 60 percent of milk fat, this cream is incredibly sweet and creamy.
- Heavy Cream. The heavy cream, or heavy whipping cream, is the sweetener used to make creams, cakes, or recipes that demand high levels of sugariness and creaminess.
- Creme Fraiche. You may not know about this creme fraiche since it is not as famous as other selections on this list, but in fact, it is a quite popular sweetener in France.
- Double Cream. With the name “Double cream,” you may have an idea of its taste, right? Just take the richness, creaminess, sugariness of the cream and double it up; you will get the overall flavor of the double cream.
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