Everyone has their favorite dessert, but recipes like this give you the opportunity to combine some of them together in one bowl.
And while many desserts can be heavy, this one is light, airy, and perfect for Spring. Oh, and with the all the bright colors, very aesthetically pleasing (so perfect for Instagram).
Because there’s no baking involved, Leela Cyd’s strawberries on saffron-spiked whipped cream require very little prep time, making it the perfect quick homemade treat. Read on for Leela’s recipe.
“I love serving a small sweet after brunch, it punctuates the meal and makes a great addition to those last cups of coffee.” — Leela Cyd
Strawberries on Saffron-Spiked Whipped Cream with Amaretti Cookies and Chocolate
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1 cup heavy whipping cream
½ teaspoon saffron
2 tablespoons powdered sugar, sifted
3 tablespoons labneh
2 cups ¼”-wide strawberry slices
1 tablespoon sugar
pinch of salt
4 amaretti cookies, roughly crushed
¼ cup dark chocolate bar shavings
edible gold stars (optional garnish)
1. In a heatproof bowl, combine saffron with heavy whipping cream. Heat in microwave for about 1 minute, cover and allow to steep for about 10 minutes, stirring occasionally, cream will turn a light yellow color. Place in fridge until cool. Slice strawberries and stir with sugar and pinch of salt. Allow to macerate for 20 minutes at room temperature before assembling.
2. When ready to serve, whip saffron-infused cream with a whisk attachment in a standing mixer until soft peaks form. Add powdered sugar and labneh and continue to whip until stiff peaks form. Place a heaping 2 tablespoons of whipped cream on the bottom of each bowl. Top with the same amount of strawberries, layer one more blob of whipped cream to top and place a few more strawberries. Scatter crushed cookies on one side of bowl, garnish with crushed amaretti cookies and a few chocolate shavings. Finally add a few edible gold stars, if desired. Serve immediately.
Leela Cyd is a photographer + blogger who lives with her husband David in a tiny cottage near the beach. She is currently working on her own cookbook, Food with Friends. You can follow her on Instagram, Pinterest, and Twitter.
