Farm Bureau on line

Picture by Claire
Serves 8

Ingredients:

2 teaspoons gelatin
½ cup milk
2½ cups heavy cream
6 Tablespoons sugar
1½ teaspoons vanilla
Sliced mixed berries

Procedure:

In a medium bowl, sprinkle the gelatin over the milk and let stand for 5 minutes.

In a saucepan over medium heat

, combine the cream and sugar. Cook, stirring to dissolve the sugar, until small bubbles appear around the outside of the pan. Slowly add the cream mixture to the gelatin mixture. Stir until smooth. Whisk in vanilla.

Spray 8 ramekins with cooking spray. Divide the mixture evenly among ramekins. Cover and refrigerate 6 hours or overnight.

Fill a small bowl with very warm water. Dip the bottom of the ramekins in the water for about 10 seconds. Run a knife around edges of custard to loosen. Invert onto dessert plates. Spoon berries around the panna cotta and serve immediately.

I got this recipe out of an old “cooking for two” magazine. I upped the servings to four though. It was very good and was a hit with the family! I made it for supper with a side of bacon and eggs for protein. This will be a very nice comfort food in the winter months, for sure!

4 T. of butter
4 eggs
1 C. milk
2 tsp. grated lemon peel
1 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 C. sugar
1/2 C. all-purpose flour
1/2 C (EACH) blueberries, strawberries, raspberries and blackberries

Divide butter between four 2-Cup round baking dishes. Place dishes on a baking sheet and place in oven that is preheated to 400-degrees. Leave dishes in oven until butter is melted. While butter is melting, in a small bowl whisk together egg, milk, lemon rind, lemon juice, extract and sugar. When well mixed slowly whisk in flour until well mixed. Pour even amounts of batter over the melted butter in the four baking dishes. Bake uncovered at 400 degrees for about 15 minutes.

Ahead of time, clean berries and lightly sweeten if necessary (sometimes out of season berries just don’t taste quite as sweet!). Spoon cleaned and prepared berries over pancake. You may want to shake a little powdered sugar over the berries for presentation.

This is a very wonderful summertime dessert, but I can’t think of a bad time to have Bailey’s in anything! When I made this I used the strawberry puree and cream alternately with baked puff pastry (so it was more of an interesting pastry thing versus individual parfaits). Do not substitute the whipped cream with cool whip. You will be disappointed if you do! One thing I have found very helpful when whipping my own cream is to use a metal bowl. About 15 minutes before I am going to whip the cream, I put the metal bowl and the beaters in the freezer. Keep the cream very cold too. Keeping it all very cold reduces the time spent actually whipping the cream.

Strawberry and Bailey’s Fool
Found originally on Recipezaar.
The recipe is from The Irish Heritage Cookbook written by Margaret M. Johnson. It is a David Foley recipe from the Hibernian Hotel in Dublin.

2 cups strawberries, hulled
2 cups heavy cream (whipping cream)
1/2 cup Bailey’s Irish Cream
1/4 cup confectioners’ sugar (for dusting)

6 servings

1. Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.

2. In a blender or food processor, puree the remaining strawberries until smooth.

3. Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey’s Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.

4. Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner’s sugar.