Best 8 Geranium Cream With Berries Recipes

BERRIES WITH SPICED CREAM

Steps:

• Mix together the sour cream and cinnamon in a small bowl. Divide the blueberries and raspberries among 4 coupe glasses or small bowls. Top each serving with a dollop of spiced sour cream, 1 tablespoon brown sugar and a good sprinkling of toasted almonds.

BERRIES WITH GERANIUM CREAM

Steps:

• Heat cream, geranium leaves, and sugar in a metal bowl set over a pot of simmering water, stirring until sugar is dissolved and cream is hot but not boiling, about 5 minutes. Remove from heat and cool slightly, then chill until cold, about 45 minutes.
• Pour cream through a sieve set into a bowl and discard solids.
• Beat together cream cheese and cream in a bowl with an electric mixer until thickened (cream should not hold peaks), about 2 minutes.
• Divide blackberries and blueberries among 6 bowls or parfait glasses and top with cream.

SWEDISH CREAM WITH SUMMER BERRIES

Steps:

• Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
• Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
• Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
• Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
• Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).

BERRIES AND CREAM

Steps:

• In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
• Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
• Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.

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.

VANILLA CREAMS WITH STRAWBERRIES IN CASSIS

Steps:

• Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
• Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.

GERANIUM CREAM WITH BERRIES

Steps:

• In the top of a double boiler gently heat the cream with the pelargonium leaves until just simmering. Do not allow to boil.
• Remove From the heat, cover and leave to cool.
• Strain the cream and gradually stir into the cheese until smooth.
• Add one or two fresh rose pelargonium leaves to the mixture.
• Cover and let stand in a cool place for 12 hours.
• Discard the pelargonium leaves and stir in the caster sugar.
• Spoon the cream into a mound on a serving plate.
• Surround with the berries.
• Serve extra caster sugar or rose geranium sugar for sprinkling over fruits separately.