Strawberries Liqueur Over Cream Custard…A Guest Post from Tickled Red

Good morning, Dear Readers! As you may recall, I am on VACATION!

While I am standing in the Florida heat, waiting to ride my umpteenth Teacup, YOU are sitting in cool comfort, about to indulge in a sweet guest post from my blogger friend Shari of Tickled Red.

I had the pleasure of meeting Shari in Atlanta last year, and then we met up in Wilmington later in the summer to play a bit. Such a sweet gal, and full of great ideas! Thanks for entertaining my readers, Shari!

I’m a summer girl y’all through and through, especially when I dream about dessert. Don’t get me wrong, I adore warm molten chocolate oozing from soft cake as much as the next person. Yet when I have to choose, my first choice is usually something cool and creamy, topped with anything luscious. To me that is decadence at it’s simplest. That’s why when Susan asked me to pop over and share with you guys one of my favorite decadent treats I was a bit nervous.

For good reason right guys? Our buddy Susan is known for her stunning desserts and majestic cakes. Maybe one of these days my skills will be as refined as hers are. I’m trying to convince her that she needs to come down to the beach and share some of her vast knowledge with me one weekend. It will be an even swap…surf lessons for stunning dessert lessons. In the meantime, I will keep making rich creamy custards. Along with a variety of toppings, from liquored fruits to dark chocolates. What I love most about these is that they are so easy to make while still being a showstopper for your dinner party. Here’s what you do…

In a large saucepan, combine the cream and sugar until the sugar is dissolved. Stir together the gelatin and water, until the gelatin is softened then add it to the cream. Stir in the yogurt and mix until smooth. Pour the custard mix into ramekins and refrigerate. See, easy peasy! An hour before you are ready to serve, place the sliced strawberries in a large mixing bowl. Set a fine sieve or mesh strainer over the bowl.With a spoon or ladle, mash the raspberries through the sieve, leaving the seeds behind. Mix in the liqueur and the sugar.

Stir well and let sit one hour. I could stop here and devour the entire bowl, but I know what’s coming next and it’s the best part. Carefully run a thin sharp knife between the custard and the inside of the mold. Dip the bottom of the ramekin into a shallow bowl of hot water for about 15 seconds. Invert the mold onto the plate and Voila! Dessert is served, almost. I can’t help but get excited over custard.

It’s so creamy and rich that your family and friends will think that you are serving them soft ice cream. Soft, sweet, drowning in strawberry liqueur “ice cream” but who’s complaining right?

Not me, that’s for sure! If you want to be truly wicked, drizzle a little melted chocolate over the top as we did. While you guys are contemplating making custard this weekend I will be finishing the rest of that lovely dish before it melts. Thanks for letting me play and share one of my favorite desserts.

Love and hugs, Shari-Tickled Red

Strawberries Liqueur Over Cream Custard
Rating: 5

Yield: 8

Ingredients

2 cups heavy cream
1 cup sugar
2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups plain Greek yogurt
4 cups fresh strawberries, sliced
2 tablespoons Grand Marnier
1 teaspoon sugar, optional
Instructions

In a large saucepan over medium heat combine cream and sugar, stirring until the sugar is dissolved, about 3-4 minutes.
In a small glass bowl stir together the gelatin and water, until the gelatin is softened. Pour the gelatin into the cream mixture. Continue to stir over medium heat until the gelatin is fully dissolved. To test simply cool a spoonful and feel for granules with your fingers, you shouldn’t feel any.
Stir in the yogurt and mix until smooth. Pour into a serving bowl, decorative mold or 6 ounce ramekins. Refrigerate at least 3 hours or overnight.
An hour before you are ready to serve, place the sliced strawberries in a large mixing bowl. Set a fine sieve or mesh strainer over the bowl. With a spoon or ladle mash the berries through the sieve, leaving the seeds behind. Mix in the liqueur and the sugar if using. Stir well and let sit one hour.
After the custard has set, have the serving plates ready. Fill a shallow bowl, larger than the custard mold, with very hot water. Carefully run a thin sharp knife between the custard and the inside of the mold. Dip the bottom of the ramekin into the hot water for about 15 seconds. Invert the mold onto the plate and slowly remove the ramekin. If it is stuck, warm the bottom in hot water again. Work with each mold individually. Spoon the strawberries liqueur over the custard and enjoy!