Bobby Flay Strawberries Filled with “Clotted” Cream

These strawberries filled with “clotted” cream are a simple yet elegant treat! Fresh, juicy strawberries are filled with a light and creamy mascarpone mixture, making them perfect for parties or a quick dessert. They’re easy to make and ready in minutes!

Ingredients Needed:

• 1 cup mascarpone cheese
• 1/2 cup heavy cream, very cold
• 3 tablespoons confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1 vanilla bean, seeds scraped
• 16 large fresh strawberries

How To Make Strawberries Filled with “Clotted” Cream?

1. Make the Cream: In a bowl, beat mascarpone cheese, heavy cream, sugar, vanilla extract, and vanilla bean seeds until soft peaks form. Spoon the mixture into a piping bag with a star tip.
2. Prepare the Strawberries: Stand the strawberries upright on a plate. If they don’t stand, trim the green stems off. Cut an “X” into each strawberry, almost to the bottom, so they open up but stay together.
3. Fill the Strawberries: Gently spread the strawberry sections apart. Pipe or spoon the cream into the center of each strawberry.
4. Serve: Enjoy immediately for the best taste and texture.

Recipe Tips:

• Use Very Cold Heavy Cream: Cold cream whips better and makes the filling light and fluffy. If it’s warm, it won’t hold its shape well.
• Don’t Overwhip the Cream: Stop beating when soft peaks form. If you overwhip, the cream can turn grainy or become too stiff.
• Cut the Strawberries Carefully: Make the “X” deep enough for easy filling but not too deep, or they will fall apart.
• Use a Piping Bag for a Neat Look: A piping bag with a star tip makes the filling look elegant. If you don’t have one, use a plastic bag with a small corner cut-off.
• Serve Immediately for Best Texture: The strawberries will release juice over time, making the filling runny. Fill them just before serving for the best taste and presentation.

How To Store Leftovers?

Let the strawberries sit at room temperature for a few minutes before storing. Put them in an airtight container in one layer and keep them in the fridge for up to 1 day. They will get soft over time, so it’s best to eat them fresh.

Nutrition Facts:

• Calories: 85 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 10mg
• Potassium: 50mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 1g

Try More Bobby Flay Recipes:

• Bobby Flay Bananas Foster French Toast with Whipped Cream Cheese
• Bobby Flay Stuffed Poblano Peppers
• Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter

Bobby Flay Strawberries Filled with “Clotted” Cream

Author: Mohamed Shili Cooking Method:No-Cook Cuisine:British Courses:Dessert Recipe Keys: S Strawberries Filled with “Clotted” Cream

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesRest time: minutesTotal time: 10 minutesServings:16 servingsCalories:85 kcal Best Season:Suitable throughout the year

Description

These strawberries filled with “clotted” cream are a simple yet elegant treat! Fresh, juicy strawberries are filled with a light and creamy mascarpone mixture, making them perfect for parties or a quick dessert. They’re easy to make and ready in minutes!

Ingredients

• 1 cup mascarpone cheese
• 1/2 cup heavy cream, very cold
• 3 tablespoons confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1 vanilla bean, seeds scraped
• 16 large fresh strawberries

Instructions

1. Make the Cream: In a bowl, beat mascarpone cheese, heavy cream, sugar, vanilla extract, and vanilla bean seeds until soft peaks form. Spoon the mixture into a piping bag with a star tip.
2. Prepare the Strawberries: Stand the strawberries upright on a plate. If they don’t stand, trim the green stems off. Cut an “X” into each strawberry, almost to the bottom, so they open up but stay together.
3. Fill the Strawberries: Gently spread the strawberry sections apart. Pipe or spoon the cream into the center of each strawberry.
4. Serve: Enjoy immediately for the best taste and texture.

Notes

• Use Very Cold Heavy Cream: Cold cream whips better and makes the filling light and fluffy. If it’s warm, it won’t hold its shape well.
• Don’t Overwhip the Cream: Stop beating when soft peaks form. If you overwhip, the cream can turn grainy or become too stiff.
• Cut the Strawberries Carefully: Make the “X” deep enough for easy filling but not too deep, or they will fall apart.
• Use a Piping Bag for a Neat Look: A piping bag with a star tip makes the filling look elegant. If you don’t have one, use a plastic bag with a small corner cut-off.
• Serve Immediately for Best Texture: The strawberries will release juice over time, making the filling runny. Fill them just before serving for the best taste and presentation.

Keywords:Bobby Flay Strawberries Filled with “Clotted” Cream