Best 20 Berries And Cream Recipes

BERRIES-AND-CHERRIES ICE CREAM CAKE

Steps:

• Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
• Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
• Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
• Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
• Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
• Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).

BERRIES AND CREAM SMOOTHIE

Steps:

• Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.

BERRIES AND CREAM CAKE ROLL

Steps:

• HEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.
• BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
• SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.
• BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.
• CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.
• BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
• SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.

CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE, WHITE CHOCOLATE SHAVINGS AND FRESH BERRIES

Steps:

• For the pasta: Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
• If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
• Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
• For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
• Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
• Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.

BERRIES AND CREAM

Steps:

• Layer the strawberries and blueberries in 6 individual serving dishes.
• Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.

BOOZY BERRIES AND CREAM

Steps:

• For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
• Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
• For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
• To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.

FROZEN BERRIES AND CREAM

Steps:

• Beat whipping cream with an electric mixer until soft peaks form; beat in sugar until incorporated. Stir in condensed milk. Fold in mixed berries.

CHOCOLATE CAKE WITH WHIPPED CREAM AND BERRIES

Steps:

• Bake cakes and cool completely.
• Whip the cream to soft peaks, add the sugar and vanilla, and whip again until just stiffened. Do not over mix!
• Slice the top off 1 cake round to make a flat surface. Spread bottom cake round with a thick layer of whipped cream. Top with a layer of half the amount of strawberries. Top with the other cake round and spread with another thick layer of whipped cream. Top with remaining strawberries.
• Slice and serve with any extra whipped cream and berries on the side.

BERRIES AND CREAM TARTLETS

Steps:

• Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
• Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
• Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
• Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
• Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.

PAVLOVA WITH LEMON CREAM AND BERRIES

Steps:

• Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
• Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
• Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
• Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.

EASY BERRIES AND CREAM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely.
• Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat).
• Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.

CABBAGE WITH JUNIPER BERRIES AND CREAM

Steps:

• Quarter the cabbage, remove the core, and cut into wide ribbons or squares. Boil, uncovered, in generously salted water for 4 minutes. Drain, rinse under cool water, and squeeze out the excess moisture with your hands.
• Melt the butter in a large skillet. add the leek, juniper, and 1 tbls. water. Cook over medium heat until the leek is tender, about 5 minutes. Add the cabbage and cream.
• Taste a piece of the cabbage and add more sea salt if needed. Cover the pan and simmer over low heat 10 minutes. Taste again for salt and season with pepper.
• To make the cabbage stuffed cabbage with blue cheese:.
• Blanch and separate 8 cabbage leaves. Before stuffing, remove tough white vein at the base of each leaf.
• Place 1/2 cup of the cooked cabbage(from Cabbage with Juniper Berries) in the center of each leaf and set a cube of blue cheese(or Gorgonzola or Roquefort) inside that.
• Roll up the leaf, folding in the sides as you gor. Twist the roll in a towel to give it a plump, round shape.
• Steam until heated through, about 10 minutes, and serve.

COCONUT CAKE WITH BERRIES AND CREAM

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. Whisk together egg whites, baking soda, and salt in a stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4 to 5 minutes.
• Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar, and whisk until combined. Fold in butter and coconut with a rubber spatula.
• Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Meanwhile, whisk together 1 cup heavy cream, the coconut milk, and condensed milk. As soon as cake is removed from oven, pour cream mixture over cake. Let cake cool completely in pan on a wire rack. Cover cake with plastic wrap, and refrigerator at least 5 hours and up to 8 hours.
• Just before serving, whisk remaining cup heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.

CORNMEAL CAKE WITH CREAM AND BERRIES

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-9-inch baking pan with butter. Sprinkle with flour; shake to coat. Tap out excess; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 3/4 cup sugar, and honey until fluffy, about 3 minutes. Add eggs one at a time. Beat until incorporated; do not overbeat. Add sour cream; mix to combine. Whisk together flour, cornmeal, baking powder, and salt. Add dry ingredients to batter; mix to combine. Scrape sides of bowl with a spatula; mix again.
• Spread batter in prepared pan. Brush with water; sprinkle with remaining sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool slightly on a wire rack. Whip cream. Cut cake into squares; split. Fill with cream and berries.

BERRIES AND CREAM

Steps:

• Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.

COCOA MERINGUE BASKETS WITH NECTARINES, BERRIES, AND CREAM

Steps:

• Preheat oven to 200°F. Line 3 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter biscuit cutter or bowl as guide, heavily trace 9 circles on each of 2 parchment-lined baking sheets. On third parchment-lined baking sheet and using same guide, trace 10 semicircles. Turn parchment paper over so that marked side is down (circles and semicircles will show through).
• Whisk 1 1/2 cups sugar and cocoa powder in medium bowl to blend. Using electric mixer, beat egg whites, 1 1/2 teaspoons vanilla and cream of tartar in large bowl until soft peaks form, about 1 1/2 minutes. Gradually add sugar-cocoa mixture and beat until very stiff and glossy, about 4 minutes.
• Cut off 1/3 to 1/2 inch from 1 corner of 1-gallon resealable plastic bag. Scoop enough meringue into bag to fill 3/4 full. Twist bag shut above meringue and hold firmly closed while piping. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots to anchor. To form basket bottoms: Starting in center of each marked circle on 1 baking sheet, pipe meringue in continuous spiral to fill circles completely. Pipe 12 marble-size balls atop edge of each circle. To form basket sides: On second baking sheet, pipe meringue atop edge of traced circles to form rings. Pipe 12 marble-size meringue balls atop each ring, spacing about 1/3 to 1/2 inch apart. To form basket handles: On third sheet, pipe meringue atop outline of semicircles.
• Bake meringues until firm and dry to touch, about 2 hours. Turn off oven; let meringues stand in closed oven overnight to dry completely. (Can be made 3 days ahead. Store airtight in single layer at room temperature.)
• Toss nectarine slices with crème de cassis in medium bowl. Beat whipping cream, remaining 6 tablespoons sugar and 1 1/2 teaspoons vanilla in large bowl until peaks form.
• Place 1 meringue bottom on each of 8 plates. Place 1 meringue side atop each bottom. Spoon dollop of whipped cream into center of each basket. Top with spoonful of nectarine slices, then a few raspberries and blackberries. Repeat with another layer of cream, nectarines, and berries. Dip ends of 1 meringue handle into whipped cream and attach to 1 basket; repeat with remaining handles. Sift powdered sugar over baskets. Garnish with mint sprigs and serve.

ORANGE SEGMENTS WITH BERRIES AND BALSAMIC CREAM

Steps:

• Cut the peel and white pith from the oranges. Cut between the membranes to release the segments.
• Whisk the vinegar, creme fraiche, and sugar in a heavy small saucepan over medium-high heat until it thickens and resembles a sauce, about 8 minutes.
• Arrange the orange segments and strawberries decoratively on plates. Drizzle the warm balsamic sauce over the fruit and serve. Alternately, the balsamic sauce can be served at room temperature and spooned atop the fruit. This is great served with frozen yogurt or ice cream.

BERRIES WITH ALMOND CREAM AND AMARETTI

Steps:

• In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing.
• In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks.
• Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies.

GENOISE WITH LAVENDER & VANILLA BEAN PASTRY CREAM AND FRESH BERRIES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9" springform pan. Line the bottom of the pan with parchment paper and butter. Lightly dust pan with flour. Sift the flour & salt together 3 times, set aside. Beat eggs at medium-high speed and gradually add in the sugar until the mixture triples in volume, becomes very pale in color & forms a ribbon when the beaters are lifted. Sift one third of the flour into the egg mixture & very gently fold it in. Add an additional third of the flour, & repeat the folding process. Take some batter and fold it carefully into the melted & cooled butter to lighten it. Add the butter mixture back to the batter & fold in gently, only until it is incorporated. Sift in the rest of the flour, fold it in & pour the batter into prepared pan. Smooth out the top, leaving the sides a little bit higher than the center & bake for 25 to 30 minutes until the top springs back when touched lightly & the edges begin to pull away. Cool for 5-10 minutes on a wire rack, then invert the pan, remove the sides and the parchment and let cool completely. For the cream: Simmer the milk, sugar, vanilla bean & lavender for around 30 minutes. Strain, discarding lavender. Whisk egg yolk constantly while slowly pouring in the hot milk. Put the flour into the pan, pour on a little of the hot milk mixture whisking it to remove lumps & then add the rest. Cook quickly over medium high heat stirring constantly until the mixture is thickened. Add the butter. Cover with plastic, pressing it down onto the cream to keep it from forming a skin. Cool. Prepare the berries, adding 2-4 tablespoons sugar if needed. Assemble: Cut cooled cake in half, spoon lavender cream onto middle section, place some of the berries over the cream. Put second layer on top, dust with powdered sugar. Place a few berries on top along with some fresh mint to garnish. Refrigerate until ready to serve.

ENGLISH SCONES WITH MIXED SUMMER BERRIES AND CREAM

Steps:

• Preheat the oven to 220°C/gas 6. Grease a baking sheet.
• Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
• Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
• (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
• Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
• Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
• Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.