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.
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Strawberries with Chamomile Cream
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
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
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.
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