The Inspiration of Urbnspice Series #Canada150

Our Canada 150 is such a special day and deserves a very special dessert.  This year, I want to create a dessert that features our Canadian colours with its vivid red and white colours, so Strawberry Creams Custard is the dessert that I am excited to share with you.  This Pannacotta-like custard is a light and flavourful dessert that is wonderful for all occasions.

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I had the privilege of working for the Canadian Citizenship Office in Victoria, BC for a time.  I have to say that it was very rewarding and an honour to be able to help people through the Canadian citizenship process.  I often compare it to the flower delivery person. They put smiles on peoples’ faces all day long.

I am proud to be a Canadian and love our country with a passion.  I have lived and visited many of its provinces and look forward to visiting all of them in the not too distant future.  I hope you all take the time to enjoy celebrating with your fellow Canadians on Canada Day – make it a memorable one.  I am going to start celebration preparations by making these Strawberry Creams Custard Pots.

STRAWBERRY CREAMS – Gluten Free, Grain Free, Refined Sugar-Free, Dairy Free Adaptable

CHEF TALK:   This Strawberry Creams Custard is a perfect dessert for Canada Day with its bright red and white colours.  It is a very pretty dessert that is easy to make, light and delicious and an excellent summer dessert. I use Vanilla Bean Paste in this cream pot because I like to see the little black specks in the pure white colour of the cream base.  This recipe is gluten free, grain free, refined sugar-free and dairy-free adaptable.  

INGREDIENTS:

For the Strawberry Layer:

• 8 oz. (225 g) strawberries, washed, hulled, and halved or quartered if they are large
• 1/4 cup organic cane sugar or granulated sugar (115 g)
• 1 teaspoon lemon juice
• 1/4 cup cold water
• Pinch fine salt
• 1 1/2 teaspoons unflavoured gelatin powder
• 1 1/2 Tablespoons of cold water

For the Cream Layer:

• 1 cup whole milk
• 1/2 cup Original (Plain) Cream Cheese or Spreadable Cream Cheese (see variation below)
• 1/2 cup heavy cream (33-35%)
• 1/2 cup organic cane sugar or granulated sugar
• 1 1/2 teaspoons vanilla bean paste
• 2 teaspoons unflavoured gelatin powder
• 1 1/2 Tablespoons cold water

METHOD:

For the Strawberry Layer:

1. In a food processor, blend the strawberries, sugar, lemon juice, 1/4 cup water and a pinch of salt until pureed.  Strain through a fine-meshed strainer to remove the seeds.
2. Sprinkle the 1 1/2 teaspoons of unflavoured gelatin powder over 1 1/2 Tablespoons of cold water.  Let soften for five minutes.
3. Heat a little of the strawberry puree (about 1/2 cup) in a one cup microwaveable measuring cup for 30 – 40 seconds or until quite warm.
4. Add the softened gelatin into the warmed puree and then add this back into the remaining puree, stirring to dissolve the gelatin.
5. Pour a layer of the strawberry puree into the bottom of four to six ramekins (4 – 5 oz capacity) and chill this layer to set before adding the cream layer.  You can also skip this bottom layer and opt to add the layer on top instead. Keep the remainder of the puree at room temperature (this prevents it from setting too quickly).

For the Cream Layer:

1. Sprinkle the 2^nd addition of unflavoured gelatin powder over 1 1/2 Tablespoons cold water and let sit until softened.
2. In a small saucepan, stir together the milk, Philly Cooking Cream and heavy cream and the sugar.  Bring to a simmer.  Strain through a fine-meshed strainer.
3. Stir the softened gelatin into the warmed milk and cream mixture.
4. Set the mixture over an ice bath.  Add the vanilla bean paste.  Stir to cool the mixture over the ice bath.  It will start to thicken slightly and cool completely.
5. Pour carefully over the bottom strawberry layer equally between the ramekins, making sure to leave room for the top layer of puree. In case you missed it, you can skip the bottom layer and opt to have the top strawberry layer only.
6. Chill the ramekins in the coolest part of your fridge to set the gelatin completely before adding the top layer of strawberry puree.
7. When the cream layer has set to almost firm, you can pour the top layer of strawberry puree on top.  CHEF TIP:  If the puree starts to gelatinize before you are ready, you can place the bowl over another bowl of warm water and stir the puree to liquefy slightly.  It should still be somewhat thick and syrupy but smooth and pourable.
8. Chill the cream pots until you are ready to serve and to allow the top layer of strawberry puree to set up.

TO SERVE: garnish the cream pots with a sprig of mint, a strawberry half and perhaps a dollop of softly whipped cream.  Enjoy!

TO STORE:  Store any leftovers covered in the refrigerator.  The Strawberry cream pots will keep for up to one week.  This custard does not freeze well.

 Variations:

• If desired, you can substitute an extra 1/2 cup of heavy cream for the cream cheese, for a total of 1 cup of heavy cream.
• For Dairy-Free:  Use Coconut Milk, Almond Milk or any other dairy-free beverage for the whole milk. Substitute Dairy Free Cream Cheese product for the Cooking Cream. Substitute whipped coconut cream for the whipped cream.  CHEF TIP: make your own coconut whipped cream by chilling a can of coconut milk overnight and then scooping the firmer coconut cream from the top and whipping it as you would whipped cream – it only takes seconds.  Although coconut whipped cream has its own sweetness, you can add a sweetener to taste, if desired, and perhaps a drop or two of vanilla bean paste.
• Eliminate the bottom layer of strawberry puree and opt to have a top layer only.   Use a teacup or ramekin or small bowl as a serving dish, similar to the photo below.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Cream
• Blooming
• Vanilla Extract
• Straining
  __________

Need a few more Ideas for Light Desserts? Try these from UrbnSpice:

Creme Anglaise:  Pour over fresh berries

Cherry Rhubarb Compote:  Over ice cream, this compote is fabulous!

Italian Almond Macaroons:  a meringue cookie with almonds that is addictive!

Sabayon:  A French sauce served over berries or it is a sauce often served with a soufflé (a spoon breaks the top crust of the soufflé and sabayon is poured into the top – delicious and oh, so French!

If you give this recipe for Strawberry Creams Custards a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urbnspice Chef

 

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