How To make Strawberry Grand Marnier Cheesecake Dip

Easy Strawberry Shortcake Recipe

This delicious strawberry short cake has it all! What could be better than a ton of super-sweet strawberries, floating in whipped cream, sandwiched in a perfect fluffy, melt in your mouth biscuit?
When strawberries are in season you NEED to make some strawberry shortcakes!! They’ve got this perfect balance of textures from the biscuit, Chantilly cream and fresh berries, and of course the taste is DELICIOUS!!!

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Strawberry Stuffed With Cream Cheese | Cream Filled Strawberries Recipe | Stuffed Strawberry Dessert

Cream Cheese Stuffed Strawberries or Chocolate Stuffed Strawberries recipe is an easy to make dessert recipe and requires very few ingredients .I have shared in this video two variations of Stuffed Strawberries which tastes like soft yummy cheesecake inside fresh strawberries .So try this chocolate cream cheese Stuffed Strawberries on this valentine's day and share your comments .

#Shorts Paris France Crepes

#Shorts Paris France Crepes
#paris #crepes

Raspberry Cheesecake Ice Cream

There's nothing better than a homemade ice cream because it can be tailored to any flavor you want. This raspberry cheesecake variety is just as decadent as it sounds! A raspberry jam is layered amongst a creamy cheesecake base.

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INGREDIENTS

For the ice cream:

- 1 1/2 cups + 2 tbsp whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 2 tbsp corn syrup
- 1/2 tsp salt
- 2 tsp lemon zest
- 4 oz cream cheese, room temperature
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 cup sour cream

For the raspberry sauce:

1 1/4 cups raspberries
1/2 cup sugar
2 tbsp lemon juice
2 tbsp cornstarch
2 tbsp Grand Marnier (optional)

INSTRUCTIONS

For the ice cream:

- Combine 1 1/2 cups milk and cream in a 4-quart kettle. Add sugar, corn syrup, and salt. Whisk and place over medium heat. Bring mixture to a boil.
While the mixture is heating, whisk the reserved 2 tbsp whole milk and cornstarch until dissolved to create a cornstarch slurry.

- Once the milk mixture is at a boil, remove from heat and whisk in the cornstarch slurry. Place back on medium heat until the mixture just begins to boil throughout, indicating that the cornstarch has been activated.

- Remove from heat and stir in vanilla, cream cheese, lemon juice, and sour cream. Whisk until the cream cheese and sour cream are dissolved and the mixture is homogenous. If the cream cheese has trouble dissolving, use an immersion blender or countertop blender to liquify.

- Chill the ice cream base for 6-8 hours.

For the raspberry sauce:

-Place raspberries in a small kettle and add sugar. Mash raspberries slightly with the sugar to release their juices.

- In a separate bowl, whisk lemon juice and cornstarch to dissolve the cornstarch. Then add to the raspberries.

- Cook over medium-high heat until the mixture begins to simmer. Continue simmering until berries begin to break down and the mixture thickens slightly, about 3-5 minutes.

- Add Grand Marnier, if using.

- Remove from heat and chill.

To make the ice cream:

- When ready to freeze, remove it from the refrigerator. Follow the instructions with your maker, usually around 25 minutes.

- Layer raspberry sauce with ice cream in an airtight container. At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully.

#icecream #raspberry

Strawberry Shortcake Recipe - Japanese Cooking 101

This video will show you how to make Japanese strawberry shortcake. Learn how to assemble and decorate a cake with whipped cream frosting.
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Charlotte Cake Recipe with Strawberry & Mango

Charlotte cake with strawberry and mango.


Recipe of incredibly delicious summer dessert - no bake Charlotte cake with fresh strawberries and mango. This cake is as tasty as it is beautiful.

Ingredients:

For Charlotte cake:
- 40-50 savoiardi biscuits (aka sponge fingers or ladyfingers)
- 300g or 2/3 pound fresh strawberries
- 1 ripe mango (could be replaced with fresh or canned peaches or apricots)
- 5-6 tablespoons Triple sec or Grand Marnier
- 400 ml or 12/3 cups heavy cream
- 250g or 9 ounces mascarpone cheese
- 100g or 3½ ounces butter,softened at the room temperature
- 100g or 3½ ounces almond, peeled
- 100g or 3½ ounces sugar
- 100g or 3½ ounces icing sugar
- 9 springform pan
- Handful of fresh pistachios, lightly crushed
- Fresh mint leaves, optionally

For caramel:
- 100g or 3½ ounces sugar
- 2 tablespoons water

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