Archive for June 10th, 2009

This recipe is so simple that I am almost embarrassed at posting it, however it is such a delicious twist on serving strawberries and cream that I really did not want to omit it.  Sometimes recipes do not have to be difficult or time consuming, so this could be the ideal understated dessert with a more complicated main course and would certainly not be out of place at the end of a special meal.  Brandy or rum flavoured cream is, of course, often served with Christmas pudding and I started thinking that there must be more versions of flavoured creams, with or without alcohol, that would be good accompaniments to desserts.  (When I have found some more I will try to remember to create a basic recipe post.)  The almond liqueur I used is Carina brand Cremandorla: Crema aux Amandes, a Sicilian almond flavoured aperitif made with Marsala wine, which we buy when on holiday in France.  It can be found in many French supermarkets: Leclerc, Super-U, Carrefour, Intermarche… 

The original version of this recipe is from my well used paperback Claire MacDonald’s Quick & Easy Desserts & Puddings originally borrowed from the library on a long loan and then found in a charity shop.

100_4122 Strawberry & Almond Cream

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Strawberry & Almond Cream
(Serves 4)

450g/1lb strawberries, hulled (green stalk & leaves removed) and halved with 4 good unhulled strawberries reserved for decoration
50g/2ozs flaked almonds
300ml/10fl ozs double cream (I used Elmlea – 55% less fat version)
1 tbsp almond liqueur (Carina Cremandorla: Crema aux Amandes -see above) or few drops of almond essence
(Extra almond liqueur, if you wish, to pour over the prepared strawberries)
Caster or Icing sugar to taste

1. Prepare the strawberries. If you want an extra almondy flavour then pour over about 1tbsp of almond liqueur and leave to marinade. You can also add a small amount of sugar at this point if you like sweetened strawberries, but beware making this too sweet.)

2. Carefully cut the reserved strawberries into 3 to 5 slices depending on size, keeping them joined at the stalk end, easing into a fan shape and put them aside.

3. Toast the flaked almonds under the grill until golden, watching them carefully as they burn quickly, and put aside on a plate to cool.

4. When you are about to serve divide the strawberries between serving glasses/dishes.

5. Lightly whip the cream with the almond liqueur or essence and sugar to taste.

6. Spoon on top of the strawberries. Serve decorated with strawberry fans and toasted almonds.


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