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Strawberry foam with whipped cream

Strawberry foam with whipped cream

it made me crave it, so I put it into practice

  • strawberries 100 g
  • fresh 100ml
  • sugar 1 tsp
  • bobonele
  • mini rolls 3 pcs
  • wafer (hearts) 3 pcs
  • strawberry syrup
  • are the quantities for one serving

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Strawberry foam with whipped cream:

Clean the strawberries well, wash them well and mix with the blender.

Whip the cream well with the sugar, then mix it with the strawberries (leave it for the whipped cream decoration)

Put them in cups or bowls and garnish with whipped cream and then decorate with mini rolls and hearts, candies, and strawberry syrup.



Strawberry mousse with gelatin

It's a different recipe, with gelatin. Not much sugar is used and you can prepare it with fresh cream. The results are great and very tasty. The foam stays strong for a long time.

Ingredient:

500 grams of strawberries, two tablespoons of sugar, an envelope of gelatin (20 grams), flavors (strawberries are best with lemon peel or mint essence, used separately and in very small quantities), 300 ml of low-fat cream (less than 12% fat) plus a tablespoon of powdered sugar and a few strawberries for garnish.

1. Beat the cream (which must be very cold) with the mixer, at maximum speed, until it becomes foam. Add, while beating, a tablespoon of powdered sugar and continue for a few more minutes. There must be a strong foam that tastes like whipped cream. Leave it in the fridge.
2. Wash and clean the strawberries, let them drain well, for a few minutes in a sieve. Strips with a fork, if you prefer a foam with pieces of fruit, or in a blender, if you want a fine and compact foam.
3. Add sugar over strawberries and flavor (lemon peel or 2-3 drops of mint essence)
4. Dissolve the gelatin granules in 3 tablespoons of warm water, let them dissolve well. Add gelatin over the strawberries and mix well.
5. Add cold cream over the strawberries mixed with gelatin. Mix well (you can use the mixer).
6. Pour into cups or glasses (6 or 8 depending on size), garnish and refrigerate for two hours.


The strawberry mousse roll is a delicious summer dessert. To prepare this cake, make the dough first:
Whisk the egg whites with the sugar, add the yolks, essence and flour mixed with baking powder. Stir gently. The obtained dough is poured into a tray lined with baking paper. Bake for 8-10 minutes in the preheated oven. Remove the top from the tray and place it with the paper on a damp towel, roll it completely and let it cool.


Cut the strawberries into small pieces and put them in a bowl on the fire, together with the orange juice and sugar. Let it boil for 5-6 minutes. Add the gelatin soaked in 3 tablespoons of water and melted on a steam bath. It's getting cold. Beat the whipped cream until it doubles in volume and add the well-cooled strawberry jelly. You can also use whipped cream (250g), in this case increase the amount of sugar.


Unroll the roll, spread the strawberry foam and roll with a towel. As it rolls, the baking paper unfolds.

The strawberry foam roll can be powdered with powdered sugar. Leave to cool until ready to serve. Strawberries can also be replaced with raspberries, blackberries, strawberries or other fruits.
The source of this recipe is the culinary blog Truedelights.
A Kitchen Craft tray from Kitchenshop would be useful for preparing the roll.


  • Wheat (22 cm)
  • 4 eggs
  • 125 g sugar
  • 125 g flour
  • 2 tablespoons poppy seeds
  • vanilla
  • a pinch of salt
  • Syrup
  • 300 ml water
  • 3 tablespoons sugar
  • half a vanilla bean
  • Filling and decoration
  • 700 ml cream for whipped cream
  • 3 tablespoons powdered sugar
  • 300-350 g strawberries

In a bowl put whole eggs, salt, vanilla and sugar. Mix for 7-8 minutes until the composition becomes consistent, fluffy and light in color.

Sift the flour and then mix it with the poppy seeds. Then incorporate it in two rounds to the eggs, mixing gently, from top to bottom, with delicate movements.

Grease with butter and line with flour a form with a removable ring of 22 cm and turn the dough, leveling it well. Try to pour evenly, not only in the middle, so the top will not grow much in the middle.

Bake for 25-30 minutes at 180 ° or until it passes the toothpick test. Remove the countertop and leave it to cool on a grill.

When it is completely cold, cut it into three sheets.

* It is best to cut the next day, so it is preferable to prepare it the day before.

The syrup is prepared simply by mixing all the ingredients on the fire until the sugar melts. Remove your vanilla pod and let it cool well.

Mix the whipped cream and when it gains consistency, add the powdered sugar.

*Before mixing the whipping cream, make sure that the dish you are using is cold, possibly put it in the freezer and the mixer blades for 10 minutes.

*The cream must be very cold and have at least 35% fat, so you will have a firm cream that will not leave after mixing.

Wash dry strawberries with absorbent napkins. Stop for decoration 5-6 and cut the rest into small pieces.

Syrup the first sheet of countertop, put a layer of whipped cream and a layer of strawberries, cover with the second, syrup, cover it with whipped cream and fruit and finally the last sheet of countertop and syrup.

With the remaining whipped cream, coat the cake and decorate it according to your imagination.

I decorated it with halves of strawberries on the edges, in the middle a large cut fan and whipped cream rosettes. Keep it cold until serving time. Enjoy!

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Strawberry foam with whipped cream

Strawberry foam with whipped cream from: egg whites, sugar, strawberries, cream.

Ingredient:

Method of preparation:

First, whisk the egg whites (I always beat the egg whites with a pinch of salt). When the egg white foam has risen nicely, gradually add the sugar and mix very well until it dissolves. Add the strawberries and continue mixing.

Over the strawberry composition, add the whipped cream and mix again. Pour the composition into glasses, which you then put in the fridge and leave for about 1 hour. You decorate them according to your imagination. You can use some fresh mint leaves.

According to the same recipe you can prepare apple mousse: instead of strawberries, add to the composition a puree made from 6 baked apples (peeled and mashed). Over the ready-prepared foam and cooled in the refrigerator, sprinkle a little cinnamon, which accentuates its special taste.


How to prepare strawberry mousse with whipped cream or strawberry ice cream?

Strawberries are chosen by the tails, they are washed well in a stream of cold water, then they are passed with a blender, but not very fine, let the pieces be bigger.

Whipped cream, cold, from the fridge, beat very well with sugar and vanilla. See some basic tips about how to make perfect whipped cream (click on the words in red).

Mix whipped cream with mashed potatoes strawberries, then place in cups, or put in boxes and put in the freezer, for ice cream.

If you use bee honey, mix it in the strawberry puree.

This cream can also be used to fill a cake or cake, but it is good to add more gelatin (to this amount you need 1 tablespoon of gelatin granules).

This amount of cream is enough for a cake with leaf cake fluffy made of 6 eggs, in a tray with a diameter of 26 cm.

If you want to make cream in cups, stop a little whipped cream for decoration and some more beautiful strawberries.

Considering the fact that the strawberry puree is not boiled, it is recommended to consume it in 24 hours. If you want to keep it longer or go somewhere and take the cake or cake, I recommend you put the strawberry puree on the fire and boil it for a few minutes, about 10 minutes.

This foam can be made in exactly the same way with cherries, raspberries, plums, peaches, apricots, ripe apples, chestnut puree, etc.

An airy, frothy strawberry foam or ice cream comes out, a royal for which you will receive many praises.

Everything is natural and extremely simple. Who says you have to spend days in the kitchen to prepare something good and truly spectacular?

Hmm, but we can caress a little and say we worked hard, right? & # 128512

See here more recipes based on strawberries (word in red).


The strawberry mousse roll is a delicious summer dessert. To prepare this cake, make the dough first:
Whisk the egg whites with the sugar, add the yolks, essence and flour mixed with baking powder. Stir gently. The obtained dough is poured into a tray lined with baking paper. Bake for 8-10 minutes in the preheated oven. Remove the top from the tray and place it together with the paper, on a damp towel, roll it completely and let it cool.


Cut the strawberries into small pieces and put them in a bowl on the fire, together with the orange juice and sugar. Let it boil for 5-6 minutes. Add gelatin soaked first in 3 tablespoons of water and melted on a steam bath. It's getting cold. Beat the whipped cream until it doubles in volume and add the well-cooled strawberry jelly. You can also use whipped cream (250g), in this case increase the amount of sugar.


Unroll the roll, spread the strawberry foam and roll with a towel. As it rolls, the baking paper unfolds.

The strawberry foam roll can be powdered with powdered sugar. Leave to cool until ready to serve. Strawberries can also be replaced with raspberries, blackberries, strawberries or other fruits.
The source of this recipe is the culinary blog Truedelights.
A Kitchen Craft tray from Kitchenshop would be useful for preparing the roll.


Mini tarts with strawberries, lemon cream and whipped cream

The strawberry season is short. I bring from outside a seemingly complex recipe but not at all difficult to prepare. The aroma of strawberries, combined with the coolness of the lemon and the cream topping, hard to believe, but all those who ate these cakes said they felt like eating a light, refreshing cake. During this period we avoid the sweets as much as we can, but it would be a shame not to take advantage of the freshness of these fairytale fruits, which fill the room with flavor and color the plates incredibly beautiful. It would be a great loss to let the strawberry season pass and not try it. It passed on the first place in the spring top of the house preparations. I translated the recipe from the site & # 8220My Recipes & # 8221.



INGREDIENTS
LEAF CRUST (cups)
1 packet of pie dough
30g old powder

LEMON CREAM
225 g mascarpone cream cheese (click for recipe) or Philadelphia type
1-2 tablespoons sour cream
100 g sugar cough
2 teaspoons grated lemon peel (from 1 lemon)
1 tablespoon lemon juice

STRAWBERRY CREAM
300 g chopped strawberries
200 g caster sugar (I put 170g)
2 tablespoons starchy tip (3 & # 8220 shaken & # 8221 if you want it very firm)
60 ml of cold water
1 tablespoon butter -25g
10 whole strawberries

VANILINATED FRESH
250 g whipped cream
1/4 teaspoon vanilla extract
30 g powdered sugar (I put two sachets of vanilla sugar)

decoration
mint leaves
grated lemon peel

PREPARATION
LEAF CRUST (cups)
1. Thaw the dough sheets in advance according to the instructions on the package.
2. Prepare forms for mini-tarts, or in the forms of savarin or muffins as I have (they come out smaller and even more cute). I also had two metal shapes equivalent in size to those of mini-tarts.
3. Preheat the oven to 200 degrees.
4. Sprinkle the work surface with powdered sugar over which you put the sheet of dough that you spread with the rolling pin until it reaches about 3 mm thick.
5. Cut circles to fit the cavity. The shape of a lively cam 7.5-8 cm.


Place the cut dough in the cavities, with the sugar side down. If the Teflon coating is not of good quality, grease the cavities with butter so that they do not stick. The edges will be curly. Prick the base and walls with a fork.

6. Bake for 10-15 minutes at 200 degrees or until golden brown. Remove the tray from the oven on the cold stove and leave them in the tray for another 5 minutes. Then take them out on a grill to cool completely.

LEMON CREAM
1. Grate the peel of a lemon.

2. Beat the cream cheese with cream (mascarpone in my case) at medium speed until smooth.
3. Add the sugar and continue beating, increasing the speed until smooth.
4. Add the peel and lemon juice and beat the composition until fluffy.

Put the cream teaspoon in the puff pastry cups and line the basket in a thin layer. Apply a circle near the edge of the puff pastry cup to form a border that will hold the strawberry cream. Or you only work with a spoon. The idea is that when you rotate with a spoon in the center, to form a cavity, the cream will rise on the walls to the edge and be about 1 cm thick. Cover with plastic wrap and refrigerate until ready to serve, no more than 24 hours.

STRAWBERRY CREAM
1. Wash the strawberries under running water and drain them through a sieve. You clean their tails.
2. Mix in a blender or food processor until they become a paste. I used it often but I didn't remember long ago that this blender is won in a contest by Laura Laurentiu.

3. In a large saucepan with a thick bottom and walls, mix the strawberry paste with 170-200g caster sugar and mix well.
4. Put the starch in a cup and gradually add water while rubbing with a spoon so that it does not remain lumpy. You get a starvation.
5. Gradually add the starch, stirring with the pear until smooth.
6. Put the pan on medium heat and from the moment it starts to bind and boil, keep it for another 2 minutes. Turn off the heat and add the butter until it melts.

7. Let cool for 15 minutes.
8. Cut the 10 strawberries into cubes of about 1 cm and place them over the warm strawberry mixture.

Homogenize a little. Put the bowl in the cold (recommended 3 hours). I hurried and chilled it in the freezer for about 30 minutes.

VANILINATED FRESH
1. Beat the cream on medium speed, then high until it becomes frothy. Add the extract and beat a little more for incorporation.
2. Gradually add the powdered sugar until it forms soft peaks.

MOUNTING
It is mounted as close as possible to the time of serving.
1. Spoon a slice of strawberry cream into the cups with lemon cream to fill the formed cavity with a small tip.

2. Put a spiral or whipped cream on top of it. If you want, you can put a lump (without pos) with a teaspoon.
3. For a color and taste effect, decorate with the smallest mint leaves (I broke them) and grated lemon peel.
Liv (e) it!


Strawberry and whipped cream cooks in less than half an hour.

1. Wash the strawberries and cut them through a juicer.

2. Separately, beat the egg whites together with the sugar and lemon juice, until you get a hard foam.

3. Add the strawberry juice over the foam.

4. Mix whipped cream and strawberry cream and leave to cool.

At the time of serving, put strawberry mousse and whipped cream in cups and decorate it with chocolate syrup and lemon slices.


  1. Wash the strawberries well, cut their tails and weigh them. We put them in a tall bowl and pass them with the vertical blender.

2. Beat the cream together with the powdered sugar until you get a firm cream. We stop a little whipped cream for decoration.

Tip: But be careful not to overdo the beating, so that the cream does not turn into butter.

3. Put over the vanilla whipped cream, a little of the amount of mashed strawberries and mix gently until you incorporate it all.

4. Put the bowl of strawberry mousse in the fridge for about 3 hours.

Serve the foam in individual bowls and decorate it with slices of strawberries, mint leaves and whipped cream.


Strawberry and whipped cream cooks in less than half an hour.

1. Wash the strawberries and cut them through a juicer.

2. Separately, beat the egg whites together with the sugar and lemon juice, until you get a hard foam.

3. Add the strawberry juice over the foam.

4. Mix whipped cream and strawberry cream and leave to cool.

At the time of serving, put strawberry mousse and whipped cream in cups and decorate it with chocolate syrup and lemon slices.


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