Strawberry Desserts

Hi,

I typically buy whatever half gallon of heavy cream is available at Costco. Currently it is an organic ultra-pasteurized heavy cream.

Yesterday I prepared a dessert where a blender was used to whip cream. The instructions suggested this would take a mere 10 seconds. I am not really sure how long it took, though it was far, far longer than 10 seconds. However, I could hear when it had came to stiff peak, because the noise from the blender became much quieter suddenly.

The next step was to add strawberries to mix in, though still stay chunky. Yet this heavy cream was so thick, I had to push the strawberries into the cream and toward the blades. It was not easy to get that concoction going in this very thick cream. It is really hard to suggest blender cream is whipped, because so little air was incorporated. Two cups of cream seemed to be two cups of very thickened cream that was no longer moving.

Rather than chunks of strawberry distributed throughout the thickened cream. I ended up with a strawberry cream puree. Nobody knew but me it was not as intended. The meringue cups held this strawberry cream and meringue cookies looked cute plopped on top.

Has anyone else ever whipped cream in a blender?

Regards,

It sounds like you made butter, not whipped cream. A blender is not the right tool to use for that job. The blades move much too fast and, as you guessed, not enough air gets whipped into the cream to produce what you were looking for.

stevez wrote:It sounds like you made butter, not whipped cream. A blender is not the right tool to use for that job. The blades move much too fast and, as you guessed, not enough air gets whipped into the cream to produce what you were looking for.

It wasn't butter, because I had the same thought you did. It was very heavy cream.

I'm doing this again at the dessert exchange, it will be interesting to see how it pans out this next time.

Regards,

Did you like it that way? Is that what the Brits call clotted cream?

I typically buy whatever half gallon of heavy cream is available at Costco. Currently it is an organic ultra-pasteurized heavy cream.

Yesterday I prepared a dessert where a blender was used to whip cream. The instructions suggested this would take a mere 10 seconds. I am not really sure how long it took, though it was far, far longer than 10 seconds. However, I could hear when it had came to stiff peak, because the noise from the blender became much quieter suddenly.

i'm seen many recipes for eton mess, none of which call for a blender. they all whip cream the proper way, in a mixer. maybe you should try a different version. as stevez points out, a blender is the wrong tool.

Hi,

Here is an Eton Mess made using a blender.

Regards,

Cathy2 wrote:Hi,

Here is an Eton Mess made using a blender.

Regards,

I made the exact same recipe a few weeks ago, to excellent effect. I was dubious about not using a mixer, but the cream whipped fine in the blender and I appreciated not having another dish to wash. The strawberries do get well-incorporated, nearly pureed, but that was fine-- the textural contrast of the meringues was more noticeable.



Edited to add that I only made a half-recipe, so less cream may whip more easily in a blender!

Jen

P.S. If the moderators want to split off the "Eton Mess" discussion, that is fine by me.

Pie-love wrote:

P.S. If the moderators want to split off the "Eton Mess" discussion, that is fine by me.

Gorgeous picture.

Split off to strawberry desserts, because Eton Mess may be the tip of the iceberg!

Regards,

Cathy2 wrote: Split off to strawberry desserts, because Eton Mess may be the tip of the iceberg!

Well, now that you mention it, I have been working through that Fine Cooking article on 10-minute strawberry recipes, with the help of a Costco-sized box of strawberries. Last night we had the Strawberry Sauce with Pomegranate Molasses (http://www.finecooking.com/recipes/stra ... sauce.aspx) over vanilla ice cream. That was excellent-- the lemon and pomegranate added something above and beyond the regular strawberry sauce. This sauce might be good for the dessert exchange, as it keeps for several days in the refrigerator and has multiple uses.

Also, I made the strawberry-yogurt brûlée (http://www.finecooking.com/recipes/stra ... rulee.aspx)-- that was a lot of fun. We had that for breakfast a few times-- busting out the blowtorch is a good way to wake up the 2nd grader. These are not very caramelized, by kid-request:


I might try the strawberry-ricotta bruschetta next. I look forward to seeing what desserts others post-- here's to strawberry season!
Cheers, Jen

Edited to add links to the recipes.

I made this White Chocolate Strawberry Tiramisu, a few months ago that was a huge hit and pretty easy to make.

http://www.tasteofhome.com/recipes/whit ... y-tiramisu

Meijer has sweet, tasty strawberries at decent prices most of the time as well.

LO

Hi,

Dorie Greenspan has a Strawberry Mouse Shortcake that looks outstanding.

Regards,

Cathy2 wrote:Hi,

Dorie Greenspan has a Strawberry Mouse Shortcake that looks outstanding.

Regards,

Always one of my favorite typos

Hi,

I will trade you a mouse for a mousse.

Regards.