This is strawberry time and it means that Strawberry recipes has arrived. Today I wanted to share one of my favorite OWN strawberry recipes with you which I called Strawberry French Delight. This strawberry recipe started with my mother in the early 1980’s and I elaborated it a little bit much later. I gave it an attractive name, Strawberry French Delight. For this recipe you will need the following ingredients:
For eight servings:
- One pound of strawberries
- Four table spoons of sugar
- One lemon
- One quarter of a gallon of whipping cream (not the ready whipped cream)
- 8-10 butter cookies
- 8 dessert glasses
Take a glass mixing bowl and the mixing sticks of your hand mixer and place them in your freezer for about one hour. (For extra cold make sure you have some ice cubes ready to pour in a larger bowl that you will place under the smaller frozen bowl when it time for whipping the cream). The secret for making fresh whipping cream is cold, cold, cold. So the colder you keep your container while whipping the cream the faster and better the result.
Soak the strawberries in cold water for about a minute in a veggie tub without removing the stem. Take them out and soak them again for a few seconds. Then, take them out again while running them under running water to make sure any chemicals are washed off the fruits.
Then, cut the stems off and cut the strawberries in four in a pastry bowl, add 3 table spoons of sugar and the pressed just of one lemon. Stir until all is well mixed and let it sit in the refrigerator for about one hour or so.
About an hour after you’ve place the mixing bowl in the freezzer, place the butter cookies in a food plastic bag and smash them gently with a pastry roller. Do not smash them too thin, make sure you keep small bites of cookies. When done, leave it aside and start on the whipping cream.
Take the bowl and the whipping sticks out of the freezer. For colder, put another larger bowl with 10-15 ice cubs underneath the smaller bowl. Pour the whipping cream and one table spoon of sugar and start wiping the cream until firm.
Note: The way you can tell your whipped cream is ready is by marking it with a fork. If the marks stay on very firm the cream is ready.
When your whipped cream is ready, take the strawberries out of the fridge and prepare the desert glass on you kitchen counter or table. Pour a table spoon of the smashed cookies at the bottom of each glass, then follow with 2 full table spoons of strawberries and two table spoons of whipped cream. Then, start again