Saturday, July 9, 2011

Stuffed Strawberries


Can I just say it?  (It's been a while, really....)

Oh. My. Goodness.

Seriously, this is one of the best ways to eat fresh strawberries.  I love the flavor that the mascarpone cheese adds to the whipped cream, and who couldn't use a few more recipes with cardamom (after all, if you're like me, you bought this expensive spice for one recipe, so the hunt is perpetually on for more ways to use it!).

Let's back up to the mascarpone cheese.

Have you made it homemade yet?  You need to.  Pronto.

For these strawberries.  You might find yourself eternally grateful....maybe to me, or maybe just to the fact that you made them.  You are going to love them!


Stuffed Strawberries
Source:  Pink Parsley

1 pound fresh strawberries, rinsed, halved, and slightly hulled
1/2 cup mascarpone cheese
1/3 cup whipping cream
1 tbl. sugar
1/2 tsp. cardamom
cinnamon for sprinkling

Directions:
Prepare strawberries.  Rinse them in a colander and let excess water drain.  Halve them from top to bottom, leaving the stem for decoration.  Slightly hull each half, creating a well in each strawberry half.

In a large mixing bowl, whisk together mascarpone cheese, whipping cream, sugar, and cardamom until stiff peaks form.  Transfer to a pastry bag fitted with a small tip for piping (or you could place whipped cream in a zip baggie and snip the corner off--that's what I did!).  Fill each strawberry half generously with whipped cream.  Sprinkle lightly with cinnamon if desired.

Serve fairly soon after piping.

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