Monday, June 8, 2009

Strawberry Bloom

I went to Joy of to steal research for ideas to use up my balance strawberries. I was abit kia-su to have bought 3 boxes of the strawberry last Sat... and need to quickly use them up before it is thrash-worthy.

So happy to find this simple and pretty cream filled strawberry. It is just perfect; Sheen loved whipped cream (in fact any cream, buttercream inclusive)...
It's always a joy to watch your kid enjoying what you have just served!

Strawberry Filled with Cream

16-18 large strawberries
1/3 cup mascarpone cheese
1/3 cup (80 ml) heavy whipping
2-3 (24-36 grams) tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract

You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside while you make the cream filling.

In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.
Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip). Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.

For me, I only filled it with pure whipping cream. No mascarpone, No sugar, No vanilla.

Can life get any simplier?

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