Cream is an indispensable ingredient in many desserts, from simple to sophisticated. They are added to sweet sauces, creams, mousses, ice cream, soufflé and jelly are made on their basis. The mild delicate taste of cream is successfully combined with berries, nuts, biscuit and vanilla.
Floating islands
This popular cream and whipped protein dessert is often served with Sunday lunch. Children like this dish very much, besides, it looks very impressive.
For the meringue you will need:
- 3 egg whites;
- 100 g of sugar;
- a pinch of salt;
- milk for cooking.
For the sauce:
- 450 ml of milk;
- 300 ml of heavy cream;
- 2 teaspoons of starch;
- 4 egg yolks;
- 2 teaspoons of sugar;
- 2 teaspoons of vanilla sugar;
- 50 g almond petals.
Prepare boiled meringues. Separate the yolks from the whites and whisk the whites with salt. Add 25 g of sugar and continue whisking the mixture until fluffy and glossy. Pour in the remaining sugar and stir the mixture until it is completely dissolved.
Pour milk into a deep frying pan and bring to a boil. With two damp spoons, take the protein mass and dip them in boiling milk, 3 pieces at a time. After 30 seconds, turn the meringues over and cook for another half minute, then remove with a slotted spoon.
Merengi can be cooked not only in milk, but also in water.
Mix 3 tablespoons of milk with starch. Bring the remaining milk to a boil, add granulated sugar, vanilla sugar and cream. Add the starch mixture and, while stirring, cook the sauce over low heat until thickened. In a large bowl, beat the egg yolks and add them to the buttercream mixture. Pour the sauce into a deep dish and refrigerate. Place the meringue on a platter, sprinkle with toasted almond petals and serve.
Strawberry cream with cream
Strawberry and cream is a classic combination. Try to make a delicate strawberry cream that can be served on a festive table.
You will need:
- 1 liter of cream;
- 800 g of strawberries;
- 600 g of sugar;
- 2 tablespoons of gelatin;
- 0.5 cups of water;
- 1 tablespoon lemon juice;
- icing sugar for decoration.
Try this recipe for a cream with other berries - raspberries, blueberries, blackberries.
Rinse the strawberries and pat dry on a towel. Set aside a few large, beautiful berries for decoration, keeping their green sepals. Peel the rest of the strawberries and rub through a sieve. Mix strawberry puree with sugar and lemon juice. Dissolve gelatin in cold water, and then heat it until completely dissolved. Pour the gelatin into the strawberry mass and refrigerate by placing the container in a bowl of cold water and whisking. The mass should become homogeneous and thicken slightly.
Whisk in the cream. Add the strawberry puree in portions, stirring gently from top to bottom. Put the finished cream in a mold and place in the refrigerator. Immerse the dish in hot water for a few seconds before serving and then gently turn it over onto the platter. Garnish with whole strawberries and powdered sugar.
