Yogurt with Strawberries

Ingredients:

1 cup plain yogurt
1/2 cup cream
6 strawberries
6 vanilla cookies
1/2 tsp sugar

Preparing:

Blend yogurt with cream, strawberries and sugar.
Refrigerate for 2 hours and serve with cookies.

Strawberry Tiramisu

Ingredients:

500 sliced strawberries
250 cream cheese
1 cup sugar
1 cup heavy cream
24 Lady fingers

Preparing:

Liquefy half of the strawberries.
Whisk together cream cheese with the cream until get an homogeneous consistency.
Add strawberry purée and stir.

Pour a layer of the mix in the bottom of a glass.
Place a layer of lady fingers and above one of the rest of the sliced strawberries.
Repeat this process often necessary.
Cover with plastic wrap and refrigerate for 2 hours.

Valentine's Chocolate Brownie Cake with Strawberries

Ingredients:

1 mixture prepared for brownies, plus ingredients you need
2 cups strawberries, cut by half
2 cups whipped cream, chantillí
1/4 cup chocolate syrup
1/3 cup strawberry jam
1/4 tsp almond extract

Preparing:

Prepare brownie according to the instructions.
Allow to cool and cut in half horizonthally.

Whisk strawberry jam.
Beat whipped cream with almond extract.

Spread one half of the brownie with strawberry jam and half of whipped cream.
Place the other half of the brownie on top.
Spread the remaining whipped cream and garnish with strawberries.
Bathe with chocolate syrup and serve.

Chocolate and Strawberries Valentine's Shortbreads

Ingredients:

1 1/2 cup plain flour
1 cup cream, whipped
3/4 cup icing sugar
1/3 cup cocoa powder
250 g strawberries, quartered
225 g chilled unsalted butter, chopped
2 egg yolks
1 tsp vanilla essence

Berry Sauce:
250 g strawberries, thawed
1 tbsp caster sugar

Preparing:

Preheat the oven to 210ºC (415ºF).

Sift the flour, cocoa and icing sugar.
Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.
Add the yolks and vanilla and mix with a knife until the mixture comes together.

Turn onto a lightly floured surface and gather together into a ball.
Roll the pastry into between two layer of baking paper to 5 mm thick.
Cut with a round cutter, place the rounds in trays with baking paper and bake for 8 minutes.

Place a biscuit on a serving plate, top with whipped cream and strawberries.
Top with a second biscuit, cream, strawberries and a third biscuit.

Process the strawberries and sugar until smooth and stir in 2 tbsp water.
Serve with the shortbreads.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Mixed Fruit Kabobs

Ingredients:

8 strawberries
4 red plums
2 nectarines, halved and pitted
2 kiwi fruit, peeled and quartered
2 bananas, peeled and thickly sliced
1 mango, peeled, halved and pitted
3 tbsp Cointreau
1 tbsp clear honey

Preparing:

Cut all fruits into chunks.

Mix the honey with the Cointreau.
Pour the mixture over the fruits and toss lightly to coat.
Cover with plastic wrap and to marinate in the refrigerator for 1 hour.

Preheat the grill.

Drain the fruit, reserving the marinade.
Thread the fruit on to several presoaked wooden skewers.
Cook for 5 minutes over medium-hot coals, turning and brushing frecuently with the reserved marinade.

Christmas Chocolate Sorbet with Red Fruits

Ingredients:

2 cups water
3/4 cup cocoar powder
1/2 cup sugar
14 ounces soft red fruits (raspberries, strawberries or red currants)
2 ounces dark chocolate, chopped
3 tbsp honey

Preparing:

Place the water, honey, sugar and cocoa powder in a saucepan, and stir until the sugar has dissolved.
Remove fron heat, add the chocolate, stir until melted and let cool.

Pour into an ice-cream maker and churn until frozen, or pour into a container suitable for use in the freezer, freeze until slushy, whisk until smooth and freeze again.
Whisk again before the mixture hardens completely and cover the container.

Serve with the fruits.

Strawberry and Apple Gelatin

Ingredients:

2 cups mashed apple
80 g strawberry gelatin
1/2 cup granulated sugar

Preparing:

Place the gelatin without preparing in a container.
Add mashed apple and sugar.
Mix very well.

Spill the mixture in individual glasses.
Refrigerate for 2 hours.

Fruit Salad in Citronella Syrup

Ingredients:

300 g peeled pineapple
200 g peeled papaya
200 g strawberries
1 mango
2 green apples
10 mint leaves

Syrup:

250 ml water
80 g granulated sugar
2 passion fruits
2 citronella stalks
1 lime
1 stick cinnamon
1 vanilla pod, split lenghtways.

Preparing:

Scoop out the passion fruit pulp and put through a sieve to extract the juice.
Cut the lime into thin slices, and the citronella stalks into large pieces.

Bring to the boil the sugar with the water.
Remove from heat, add the passion fruit pupl, sliced lime, cinnamon, vanilla and citronella.
Cover and leave to infuse in the refrigerator for 1 hour.

Cut the fruits in pieces and pour the citronella syrup over them.
Refrigerate for 1 more hour.

Strawberry Gelatin Ice Cream

Ingredients:

2 1/3 cup strawberry juice
1 cup heavy cream
85 g strawberry gelatin
2 tbsp sugar

Preparing:


Boil the strawberry juice.
Dissolve the gelatin with the sugar in it.

Separate 1/4 cup of the strawberry juice and add ice until forming 2/3 cup.
Mix both mixtures until slightly thickening.
Add the cold heavy cream.

Spill the mixture in small plastic glasses.
Introduce in each one a trowel.
Refrigerate for 5 hours.

Break the glasses to strip.

Strawberry Foam

Ingredients:

1 1/2 kg strawberries
500 g sugar
250 g water
Mint leaves
Vinegar

Preparing:

Marinate the mint leaves with the vinegar for 5 minutes.
Remove and dry them well.

Cook the sugar with the water until obtaining a syrup (thread point).
Add the strawberries and bring it to the boil again.
Lower to low fire and leave mix reach the syrup point.

Distribute in individual glasses and decorate with the mint leaves.

Strawberries Semolina

Ingredients:

300 g strawberries washed and hulled
30 g caster sugar
Juice of half a lemon
250 ml milk
30 g fine semolina
30 g granulated sugar
1 egg yolk
1 vanilla pod
Grated zest of 1 lemon

Caramel:
50 ml single cream
50 ml water
100 g granulated sugar
2 tsps balsamic vinegar

Preparing:

Cut the strawberries in half.
Mix them with the sugar and the lemon juice.
Chill for 30 minutes.

Place the measured milk and vanilla pod in a saucepan and bring to the boil.
Sprinkle in the semolina.
Stir with a ballon whisk for 1 minute.
Add the sugar and lemos zest.

Remove from the heat and beat in the egg yolk.
Pour into a bowl and leave to cool.

Caramel:
Heat the single cream, and bring it to the boil.
Remove from the heat.

Make a light brown caramel with the sugar and measured water.
Remove from the heat.
Add the warm cream.

Leave to cool.
Add the vinegar and put to one side.

Divide the strawberries between individual glass bowls.
Cover with the semolina, and chill in the refrigerator for 1 hour.
Cover the semolina with the caramel just before serving.

Strawberries Nests

Ingredients:

2 1/3 cups egg whites
2 1/3 cups granulated sugar
2 1/3 cus dust sugar
1 cup heavy cream
3 tbsp dust sugar
1 tbsp vanilla
200 g strawberries

Preparing:

Beat the egg whites with the granulated sugar.
Add the dust sugar little by little when they have tripled its volume.
Beat for 15 minutes until the mixture is thick.

Distribute the mixture in star form with a cooking sleeve in a previously covered mold.
Make circles in several levels, that resemble the nest of a bird.
Preheat the oven at 200ºF for 50 minutes.

Turn it off and introduce the mixture for 25 minutes.
Beat the heavy cream with vanilla and the sugar in dust until obtaining whipped cream.

Fill up the nests with the whipped cream and the strawberries.

Chilled Strawberry and Orange-flower Soup

Ingredients:

600 g strawberries
150 g wild strawberries
60 g granulated sugar
200 ml orange juice
50 ml orange-flower water
2 fresh mint springs
1 tbsp strawberry syrup
Juice of 2 limes

Preparing:

Mix the strawberries in a bowl.
Add the sugar and the lime juice.
Chill in the refrigerator for 1 hour.

Pour the orange juice, the orange-flower water and the strawberry syrup over the strawberries.
Sprinkle with mint leaves.
Chill in the refrigerator for 1 more hour.

Serve it with ice creams.

Fruits Cobbler

Ingredients:

100 g flour
80 g ground almonds
100 g brown sugar
80 g melted butter
1/2 teaspoon ground cinnamon
200 g strawberries
150 g raspberries
20 g vanilla sugar

Preparation:

Mix the flour with the ground almonds, the brown sugar and the ground cinnamon.
Add melted butter and incorporate with a wooden spoon until the mixture has a crumble texture.
Leave to stand for one hour.

Sprinkle the mixture onto a greased baking mold.
Bake at 170ºC (350ºF) for 20 minutes.

Cut the strawberries and mix them with the rest of the fruits.
Add vanilla sugar.
Cook it for 2 minutes.

Set aside and let it cool.
Spill the fruits in individual glass bowls and sprinkle to them the crumble mixture.

Yogurt and Strawberries Mousse

Ingredients:

1 cup sugar
1 l yogurt
250 g cream cheese
250 g frozen strawberries
30 g grenetina
1/4 l heavy cream

Sauce:
250 g frozen strawberries with
1/2 cup sugar
2 tbsp "maizena"

Preparation:

Warm up the heavy cream with the sugar.
Mix constantly.
Stir with yogurt and thecream cheese when it boils.

Hydrate the grenetina in cold water.
Add boiling water.
Add the grenetina and the strawberries with the previous mixture and keep mixing.

Spill the mixture on a cold mold.
Refrigerated for 1 hour.

Sauce:
Dilute fécula of maize in hot water.
Cook the strawberries with the sugar.
Add fécula of maize.
Stir constantly until it thickens.

Let cool and bathe it with the gelatin.