To dream of Strawberries and Cream

Strawberries and Cream.
So summery elegant, with visions of iconic Wimbledon…
and strawberries at Centre Court with properly clotted cream…
OR other other trending varieties with sweet creams and custards.
The Menu Shoppe has it covered…
great tips for great menus.
Explore our handsome product portfolio and refresh your dessert menu.
Strawberries with Chamomile Cream
2 pints fresh strawberries, hulled, quartered
2 best-quality chamomile tea bags or
2 teaspoons dried chamomile flowers
1 cup chilled heavy cream, divided
3 tablespoons sugar, divided
Heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove pan from heat–add chamomile. Let steep 20 minutes. Transfer to a medium bowl. Cover; chill until cold, about 2 hours.  Meanwhile, toss strawberries with 2 tablespoons sugar in a medium bowl to coat. Set aside to allow juices to form. Strain chamomile cream through a fine-mesh sieve into a medium bowl. Add remaining 1/2 cup cream and remaining 1 tablespoon sugar. Using an electric mixer, beat chamomile cream until soft peaks form. Divide berries among bowls. Spoon chamomile whipped cream over berries.
Balsamic Strawberries with Whipped Mascarpone Cheese
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
1/3 cup balsamic vinegar
2 teaspoons plus 4 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate). Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours. Combine berries and remaining 2 tablespoons sugar in large bowl–drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally. Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
Strawberries with Zabaglione
1 lb strawberries, quartered (3 cups)
4 large egg yolks
1/4 cup sugar
1/4 cup sweet Marsala wine
Divide strawberries among 6 stemmed glasses.
Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume–
2 to 4 minutes. Spoon over strawberries and serve immediately.
If it’s on the menu…the Menu Shoppe has it covered.
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