Strawberries Filled with "Clotted" Cream
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 232
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 69
- Sodium
- 147
- Total: 10 min
- Prep: 10 min
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
Directions
Special equipment:
a pastry bag fitted with a star tip- Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
- Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
- With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.