This week I have partnered up with Kiri Cream Cheese to bring you a couple of really fun recipes, like this Frozen Strawberry Cream that you can make that are full of flavour, pretty as a picture and made up of the one ingredient that will make any dish down-right awesome!
Yes, I’m talking about the magic allure of cream cheese. Mmmm…Even just saying the words out loud makes me happy, nevermind stuffing my face with it.
The first recipe is for Frozen Strawberry Cream, anyone had one of these desserts before? I haven’t, but it has so many ingredients in it that I love that I’m kind of sad that I have discovered it so late in life haha! Not to mention the fact that it’s dead easy to make and if you feel like being a bit fancy you could Master Chef it up in a silicone mould and have your dinner party ooh-ing and aaa-ing when you bring it out.
So if you are a fan of Kiri Cream Cheese (I used their 200gram tub), fresh strawberries and cream then get your chef’s hat on start mixing.
I’m also giving away an awesome Kiri Cream Cheese hamper as well as a R3000 Le Creuset voucher during this series if you’re keen to enter then click through to my Instagram account and follow the prompts under this post. Good Luck!
· 2 tubs of Kiri Cream Cheese, at room temperature
· 2/4 cups castor sugar
· 1/2 cup sour cream
1 x tablespoon lemon
· 3 cups fresh strawberries, which you must then mash. Keep a few aside for decoration.
· 1 cup of cream
· 1 teaspoon vanilla essence
· 1 teaspoon icing sugar
- In a large bowl using an electric mixer, beat the Kiri Cream Cheese, castor sugar, sour cream and lemon until nice and smooth.
- Add a teaspoon of vanilla essence and icing sugar to your cream and whip it until soft peaks form.
- In a bowl mash your strawberries with a stick blender or anything of that nature.
- Gently fold your whipped cream and mashed strawberries into your cream cheese/sugar mixture.
- Spray and Cook your round silicone moulds or line a 9×5-inch loaf pan with foil. If you are using silicon moulds fill each dome up with the mixture and then using a small pallet knife or butter knife gently scrape the excess mixture away so that you are left with a flat even bottom. Cover the back with some cling wrap.
- If you are using a loaf tin pour the mixture into the prepared pan and cover it with cling wrap.
- Place the mould/tin in the freezer for several hours or overnight.
- Remove dessert from the freezer 15 minutes before serving.
- Pop each dome out of the mould (immediately after taking it out of the freezer, so they are easy to remove) and place it on a plate before adding a few slices of strawberries to the top. If you used a tin, then use the foil to lift your frozen dessert out of the pan, remove the foil. Cut your Frozen Strawberry Cream into slices with a serrated knife. Serve with slices of strawberries.