Wednesday, June 3, 2015

Strawberries and Cream – Fresas con Crema

strawberries with cream fresas con cremaFresas con Crema are one of the most traditional desserts in Mexico. They are a very popular snack and are super quick and easy to make. They‘re so popular, in fact, that in recent years they’ve been made available in Mexican supermarkets in convenient one-serving packages, found in the freezer section. In Mexico, the main producers of strawberries are the states of Baja California, Estado de Mexico, Guanajuato, and Michoacan, Michoacan being the largest producer. The varieties produced vary in color, flavor, and even size, and are produced in different regions and during different seasons. Among these varieties are: Diamante, Ventana, Charlie, Camino Real, and Aromas. A large part of Mexico’s strawberry production is sold to the United States.

Strawberries and cream  - fresas con crema
I love buying strawberries at my local farmer’s market when they’re in season. They might not be as huge and perfect-looking as the ones sold at the grocery store, but their flavor and juiciness is beyond compare. They remind me of the strawberries sold on the roadside in small towns in the State of Michoacan, where farmers stock their small stands with baskets full of strawberries to sell.
strawberries and cream fresas con crema
SERVES 4
INGREDIENTS:
  • 3 cups of strawberries
  • 1 cup Mexican cream
  • 4 tablespoons condensed milk or sugar*
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon (optional)
  • Fresh mint for garnish
NOTES:
* You can use either the condensed milk or the sugar to sweeten the Fresas con Crema; you will have to adjust the amount depending on the strawberries’ tartness.
** You can substitute the Mexican cream mixing 3/4 cups sour cream with 1/4 heavy cream. Some creams sold as “Mexican” creams have added salt, so please read the ingredients on the label before buying, as the salty taste can ruin the dessert.
DIRECTIONS:
Strawberries and cream  fresas con  crema
1. Wash the strawberries and dry with a paper towel. Cut into bite size pieces, if they are large strawberries. Set aside.

2. In a bowl, mix the cream, condensed milk (or sugar), vanilla, and cinnamon. Taste for sweetness.

3. Divide the cream mixture into 4 serving cups and add the strawberries. Garnish with fresh mint.

¡Buen provecho!
Mely

PS.
Hello everyone, I just wanted to let you know that now you’ll find a YUM media share button on the sidebar. If you’ve never tried Yummly, it’s a great place to catalog and save thousands of recipes. You can check Mexico in my Kitchen recipes profile on this link HERE.




8 comments :

  1. Can you use sour cream as a subsitute for the mexican cream

    ReplyDelete
    Replies
    1. Hello,

      Of course you can use sour cream. If you want it to be a little bit less thick add a tablespoon of heavy cream or milk.

      Enjoy!

      Delete
  2. Replies
    1. Hello Catherine,

      If you don't have cinnamon and vanilla at home, don't worry. Just mix the cream and sugar and add to the strawberries. My mom makes them that way at home. This recipe is the popular version sold in stands.

      Delete
  3. do I need to whip the Mexican cream before mixing it with the condensed milk and everything else?

    ReplyDelete
    Replies
    1. Hello,

      Only mix the cream with the condensed milk and everything else. Enjoy!

      Delete
  4. Replies
    1. Hello Daniela:

      Claro que si! Of course you can! Enjoy!

      Delete

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