Sharing two of my favourite guiltless COOL pleasures.
Some creative ingredients were used to establish these deliciously light BERRY desserts.
Last year at about this time I had written about my...
Thankfully, this year has been slightly more fruitful.
However, once more, not yet to my satisfaction.
I still didn't get the chance to pick them myself.
It rained incredibly the day I planned my outing.
Was I getting one more message ?!?
The hoped for fragrance from the sweet and freshest ever...
"June-bearing" strawberry field of 'Joelle' did not happen again!
I had to sadly once more satisfy myself with someone else's pickings.
Before sharing some recipes with berries...
here are a few factoids that may or may not surprise you about the strawberry:
Although, I'll never get used calling the strawberry anything but a fruit...
it has come to my attention that most of us have been misled by it's given berry name.
So, if it's not a fruit...then what is it?
Apparently...it's a flower!?!
'Fragaria' from the Rosaceae plant found within the ROSE family...
hold the edible part which we commonly know as the berry fruit.
"The pulpy flesh of a strawberry is its flower base that has swollen with juice...
forming a cushion that protects its numerous ovaries, which nestle all over the surface, appearing as seeds."
ref.: The Science of Good Food...by D. Joachim
This powerhouse of nutrition also comes in over 600 varieties.
Although, I'll never get used calling the strawberry anything but a fruit...
it has come to my attention that most of us have been misled by it's given berry name.
So, if it's not a fruit...then what is it?
Apparently...it's a flower!?!
'Fragaria' from the Rosaceae plant found within the ROSE family...
hold the edible part which we commonly know as the berry fruit.
"The pulpy flesh of a strawberry is its flower base that has swollen with juice...
forming a cushion that protects its numerous ovaries, which nestle all over the surface, appearing as seeds."
ref.: The Science of Good Food...by D. Joachim
An average strawberry can have up to 200 seeds.
It certainly packs loads of vitamin C, manganese and anti-inflammatory phytonutrients...
Here's directing you to consuming more of these luscious berries:
Researchers at the Salk Institute for Biological Studies have discovered that strawberries have multiple health benefits similar to blueberries and red wine thanks to a naturally occurring flavonoid called fisetin.
They figured that...
eating about 37 average sized strawberries a day will keep most doctors away.
eating about 37 average sized strawberries a day will keep most doctors away.
Also, if ever the desire to pamper yourself in strawberry style...
go ahead and bathe in 22 pounds (10 kilos) of mashed strawberries.
You will undoubtedly realize softer skin...
just as some wealthy social figures did during the French Revolution.
Now, tell me...
did you need any other excuse to eat strawberries?
***
Here are two of my favourite versatile Berry easy cool desserts.
BERRY yogurt lemon Maple syrup
Tiramisu-style PARFAIT
makes 4 parfait cups
No need for mascarpone or Ricotta with this very tasty cold dessert.
INGREDIENTS:
(American / Metric measures)
...Cream
. 12 individual berries (for garnish)
. 1/2 cup (125ml) berries (for mashing)
mashed and passed through sieve (optional)
. 1/8 cup (30ml) maple syrup
. 1 cup (250ml) plain, yogurt, strained (2% fat or more)
...Liquid for dipping
. 1/8 cup (30ml) lemon juice
. 1/8 cup (30ml) water
. 1/8 cup (30ml) maple syrup
. 36 cookies: Italian 'Savoiardi' *
(32 for the parfait and the remaining 4 to split and use as decor)
* Cookies -- Biscuits / Ladyfingers / 'Pavesini' / 'Savoiardi':
Make sure the cookies are fresh...otherwise your tiramisu-parfait will undoubtedly end up too 'soppy'. You'll also end up short with the dipping liquid.
VARIATIONS:
. The lemon juice can be replaced with 'LIMONCELLO' liquor.
. The cream mix can be replaced by lemon or vanilla pudding...as well as custard.
. Any berry can be used in this parfait. Also note: properly thawed, frozen berries can also be used for this recipe without a huge difference in the outcome.
PREPARATION:
...Cream:
1. Before hand, if not using a very thick yogurt, it is suggested that you strain it through a cheesecloth/sieve method in order to have it rid of its liquid (whey). This usually takes 2 hrs.
2. Afterwards...in a medium bowl, combine the allocated berries and mash together with the maple syrup. Remember to keep a little bit of the remaining bright coloured juice left over from the berries into a small dipping glass. This juice will be used to color the cookie garnish. Now, add and combine the strained yogurt with the mashed berries. Set aside.
Note: If using berries which have seeds that happen to be 'peskier' than usual...go ahead and pass them through a fine sieve after mashing them.
...Liquid for dipping:
3. In another medium bowl, combine the remaining liquids: lemon juice, water and maple syrup. Set aside.
...Assembly:
4. Split all cookies in two. Set aside and don't forget to keep two pieces from a split cookie for the garnish.
5. Prepare four parfait cups, bowls or even Martini glasses. Place two pieces of 'dipped' cookies from the liquid towards the bottom.
6. Follow the cookies by placing a generous dollop of cream at the bottom of each cup.
7. Now, place six split pieces vertically around the perimeter of the containers. Repeat for all containers before covering with cream.
8. Garnish with two split cookie pieces that were halfway 'dipped' into the reserved fruit liquid and place each one vertically into the cup.
. Finish off each cup with three full berries. Enjoy your very delicious and guilt-free dessert delight ;o)
***
As for this other very easy smooth mousse...
only 3 ingredients required for this blissful flurry treat.
Ripe BERRIES...a touch of SWEETENER...a pre-frozen EGG WHITE is all there is to it.
strawBERRY cold MOUSSE
as well as a ’soft-serve’
frozen SORBET
INGREDIENTS:
(American / Metric measures)
. 6 cups (750ml) strawberries, hulled
. 1/4 cup (52g) superfine fruit sugar (a.k.a. fructose)
. 1 large egg white, pre-frozen
Notes:
Sweetener alternatives: You can use 'caster' sugar, ‘Agave syrup' or 'Maple syrup’ also.
You may have to adjust according to your personal preference. Just keep in mind that the preparation gets sweeter as it freezes.
Egg white:
In order to avoid any forming bacteria, it is best to pre-freeze the egg white in a small glass container and thaw it slightly right before adding it into the fruit mix.
PREPARATION:
For a complete, pictorial instruction...
refer to the Mango Mousse I shared with you the other day
1. Hull the fresh strawberries and place onto a flat surface and freeze for about two hours or until hardened. Note: This could have also been prepared ahead of time...pre-frozen and placed into an airtight freezer bag.
...Food processing the fruit:
2. Place the frozen berries into the container and let stand for 30 minutes before processing. Afterwards, purée the strawberries until chunks are no longer visible. Keep the blade circulating on medium-high speed and gradually pour in the sweetener. Once that has whirled into the fruit, add the pre-frozen and slightly thawed egg white that was initially placed in a small glass container.
...Serving:
...Serving:
. Serve right away as a lusciously smooth mousse and/or freeze in two medium freezer containers in order for the mix to turn into its 'Sorbet' state which will take about two hours to achieve. Enjoy.
Let's hope you get a chance to enjoy your summer with at least trying...
one of these delightfully tasty and almost guilt-free refreshing treats.
one of these delightfully tasty and almost guilt-free refreshing treats.
This coming July 1st, I'd like to wish you...
Happy Canada Day.
To my American friends, the same wishes come your way for a great...
July 4th celebration.
Enjoy and stay safe.
Until next week...
flavourful wishes,
Foodessa
Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
Other refreshing desserts that may be of some interest:
- LEMON coconut ginger MOUSSE GELATO
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