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Strawberry Creams Recipe

Strawberry Cream:  Place the thawed strawberries, sugar, buttermilk, and cream in your food processor and process until very smooth. (Taste and add more sugar, if needed.) Transfer this mixture to a medium sized saucepan and bring just to a boil, stirring constantly.

Meanwhile, sprinkle the gelatin over 1/4 cup (60 ml) of cold water. Let this mixture sit for 5 - 10 minutes or until it has softened, swelled, and become spongy. Then stir the softened gelatin into the heated strawberry cream and continue stirring until the gelatin particles have completely dissolved. Let the cream cool slightly and then evenly pour the mixture into 4 - 8 ounce (225 ml) glasses, custard cups, or ramekins. (Make sure to leave enough space in each glass for about 1/4 cup (60 ml) of raspberry jelly.) Place in the refrigerator and chill until the cream has set, between 2 to 4 hours.

Raspberry Jelly:  Put the frozen raspberries and sugar in a heatproof bowl and place over a saucepan of simmering water. Cover the bowl with a piece of aluminum foil and heat the berries, stirring occasionally, for about 30 minutes, or until the berries are soft and have released their juices. Then, remove the berries from the heat and gently press them through a fine meshed strainer suspended over a large measuring cup. All that should be left in the strainer is raspberry seeds. You will need about 1 cup (240 ml) of raspberry juice so add water, if necessary, to get this amount. Then pour the raspberry juice into a small saucepan and heat until hot, stirring constantly.

Meanwhile, in a small bowl soften the gelatin in about 2 tablespoons of cold water. Let this mixture sit for 5 - 10 minutes or until it has softened, swelled, and become spongy. Stir the softened gelatin into the heated raspberry juice until the gelatin particles have completely dissolved. Let the raspberry jelly cool slightly and then pour, an equal amount, over each chilled strawberry cream. Refrigerate for about 2 - 4 hours or until set. If desired, serve the Strawberry Creams with a dollop of softly whipped cream.

Makes 4 - one cup (240 ml) servings.

Strawberry Cream:

1 pound (450 grams) fresh or frozen unsweetened strawberries, thawed

1/2 cup (100 grams) granulated white sugar

3/4 cup (180 ml) buttermilk

1/4 cup (60 ml) cream (can use either a heavy or light cream)

1 - 1/4 ounce package (7 grams) unflavored powdered gelatin

1/4 cup (60 ml) cold water

Raspberry Jelly:

1 - 12 ounce (340 grams) bag of frozen unsweetened raspberries

1/2 cup (100 grams) granulated white sugar

1 teaspoon (3 grams) unflavored powdered gelatin

2 tablespoons cold water

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