Sunday, April 13, 2008

Strawberries and Almond Cream

These delightful little plates of fresh Strawberries and Almond Cream will be served later this afternoon. They are garnished with the first available edible flowers of the season - purple violets. Harvested from the garden, they are organic and pesticide free, an important requirement for edible flowers!

Strawberries and Almond Cream

1-3-1/2 oz.pkg.instant vanilla pudding/pie filling
1 c. milk
1 c. heavy cream, whipped
1 tsp. almond extract
2 pints large strawberries, hulls removed, washed, and sliced or sectioned
Prepare instant pudding as pacakge directs, but use only 1 c. milk. Gently fold whipped cream and almond extract into prepared pudding. Serve with strawberries.
Suggestions: slice berries and place atop cream. Or, score large berry with an X, being careful not to cut thru to the base of the berry. Lightly seperate with your fingers, and pipe in some of the cream. Or, make a trifle using pound cake or angel food cake cut into bitesize pieces, and layer berries, cream, and cake (with a splash of liquer if you like) in a pretty wine glass for a quick and elegant dessert.

This recipe, and many others, can be found in Nancy Reppert's Sweet Remembrances Recipe Collection.


Linda said...

Oh, yummy!! Thanks for the recipe. How did you know I have been craving fresh strawberries?

Anonymous said...

I keep meaning to order the recipe book. I actually printed out the info on it weeks ago. Maybe I can get my order in the mail this week.

La Tea Dah said...

Delicious! They are so pretty and elegant, yet I love the simplicity and freshness of the recipe. Thanks for sharing!


Steph said...