Best 4 Strawberry And Sesame Swirl Soft Serve Recipes

STRAWBERRY AND SESAME SWIRL SOFT SERVE

Steps:

• Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
• Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.

STRAWBERRY-AND-TOASTED-SESAME-SCONES

Steps:

• Preheat oven to 400°F. Spread sesame seeds on a small baking sheet and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.
• In a large bowl, whisk together flour, chopped sesame seeds, freeze-dried berries, granulated sugar, baking powder, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Add fresh berries; toss to combine.
• Make a well in center of mixture, add egg, and whisk thoroughly. With a fork, stir in cream, then stir into flour mixture until just combined. (Do not overmix; there will be some loose flour on bottom of bowl.) Transfer to work surface and fold a few times to incorporate loose flour.
• Transfer dough to a parchment-lined baking sheet. Pat into a round about 8 inches in diameter and about 1 inch thick; freeze 10 minutes. Remove and, using a knife or bench scraper, cut into 10 wedges.
• Separate pieces to leave about 3/4 inch between (so there is room for scones to rise). Brush each with cream; sprinkle with sanding sugar and sesame seeds. Place in oven, reduce temperature to 375°, and bake, rotating once halfway through, until golden brown, 25 to 30 minutes.
• Let cool on sheet at least 15 minutes, then serve warm or room temperature. Scones are best eaten the day they're baked, but can be stored in an airtight container at room temperature up to 1 day; reheat in a 350° oven to refresh.

STRAWBERRY SWIRLS

Steps:

• In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9-in. baking dish; set aside. , In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. , Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. , Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired.

STRAWBERRY SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
• In a medium bowl, toss berries with 1/3 cup sugar and vinegar. Let stand for at least 30 minutes.
• Drain berries in a sieve set over a bowl, reserving juices. If less than 1/4 cup, add water to total 1/4 cup liquid.
• In a small saucepan, combine 2/3 cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
• Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
• In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a 1/4-inch space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.