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		</div><p>It’s time to welcome sun-kissed strawberries, the juicy red berries are the cream of the summer fruit crop. Pick a pint of fresh strawberries to make your favourite desserts. Celebrate the irresistible berry season by serving them in cakes, bakes, desserts and pies, or use to flavour booze. Sweet, succulent and plump, strawberries are delicious, besides an excellent source of antioxidants and Vitamin C. Enjoy them by folding into cakes, tarts and brownies. Easy and delicious strawberry recipes curated by Pastry Chef Jitendra Upadhyay, Renaissance Lucknow Hotel for you to enjoy strawberries this season and steal the spotlight in knockout desserts. </p>
<blockquote><p>Fresh Strawberry Cheese Cake</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/06/Fresh-Strawberry-Cheese-Cake.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/06/Fresh-Strawberry-Cheese-Cake-1024x684.jpg" alt="" width="640" height="428" class="aligncenter size-large wp-image-114178" /></a></p>
<p><b>Ingredients:</b><br />
<b>For Base:</b><br />
* Digestive biscuit (Crumb) 200g<br />
* Butter (melted) 80g<br />
<b>Mousse</b><br />
* Vanilla pod 1<br />
* Soft Cheese 500g<br />
* Whipped cream 500g<br />
* Milk 100g<br />
* Strawberry Pure 400g<br />
* Gelatin 30g<br />
* Chilled Water (for Gelatin soaking) 90g</p>
<p><b>Garnish/ Plating</b><br />
* Strawberry Spray<br />
* Fresh Strawberry<br />
* Chocolate Garnish</p>
<p><u><b>Method:</b></u></p>
<ol>
</li>
<p>Mix biscuit crumb and butter well than spread in base of heart shape silpat mould. Keep mould in refrigerator for chilling.</li>
<li>Soak gelatin in 90 ml water and keep a side.</li>
<li>Make mousse mixture by mixing cheese, whipped cream, milk, strawberry puree and vanilla pod.</li>
<li>Melt gelatin in micro way oven and add in mousse mixture.</li>
<li>Pour mixture in silpat and freeze for overnight.</li>
<li>Un-mould cheese cake than spray and let it thawing in refrigerator.</li>
<li>Garnish with fresh strawberry and chocolate.</li>
</ol>
<blockquote><p>Fresh Strawberry Tart with Mascarpone Cream</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/06/Fresh-Strawberry-Tart.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/06/Fresh-Strawberry-Tart-1024x683.jpg" alt="" width="640" height="427" class="aligncenter size-large wp-image-114179" /></a></p>
<p><b>Tart base:</b><br />
* Unsalted Butter 100g<br />
* Icing / Confectioners’ sugar 50g<br />
* Salt 1 pinch<br />
* Milk 2 tbsp<br />
* All-purpose flour 150g<br />
* Vanilla extracts few Drops</p>
<p><b>Mascarpone Cream for filling</b><br />
* Whipped topping cream 100g<br />
* Mascarpone cheese 100g<br />
* Vanilla extracts few drops<br />
* Fruit topping and garnish<br />
* Fresh Strawberry<br />
* Chocolate /Nuts (Optional) </p>
<p><b><u>Directions:</b></u></p>
<ol>
<li>Sieve flour, salt and keep a side.</li>
<li>Cream butter and sugar in small bowl.</li>
<li>Make dough by mixing all ingredients and keep dough in refrigerator for an hour.</li>
<li>Remove dough from the refrigerator and roll out. Place into a greased tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate tart for at least 10-15 minutes.</li>
<li>Preheat oven to 170°C. Remove tart from the refrigerator, dock it with fork and bake for 15 to 18 minutes.</li>
<li>Allow to cool completely before filling.</li>
<li>Make filling by mix all in ingredients carefully with spatula and fill tart with same filling.</li>
<li>Garnish the tart with fresh Strawberry and any other garnish like Chocolate, slice pistachio for colour contras.</li>
</ol>
<blockquote><p>Strawberry Chocolate Brownies</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/06/Strawberry-chocolate-brownies.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/06/Strawberry-chocolate-brownies-1024x1024.jpg" alt="" width="640" height="640" class="aligncenter size-large wp-image-114180" /></a></p>
<p><u><b>Ingredients:</b></u></p>
<ol>
<li>Quality Dark chocolate 250g</li>
<li>Unsalted butter 250g</li>
<li>Caster sugar 360g</li>
<li>Eggs 5</li>
<li>Vanilla extracts 5 ml</li>
<li>Strawberry Chocolate (Chopped) 100g</li>
<li>Chopped nuts 50g</li>
<li>All-purpose flour 65g</li>
<li>Baking powder 1 tsp</li>
</ol>
<p><b>Garnish/ Plating</b><br />
* Fresh Strawberry<br />
* Vanilla Ice Cream<br />
* Chocolate Garnish</p>
<p><u><b>Directions:</b></u></p>
<ol>
<li>Preheat the oven to 180ºC</li>
<li>Line a 24cm square baking tin with greaseproof paper.</li>
<li>Melt the Dark chocolate, butter into a large bowl and keep on pan of simmering water.</li>
<li>Sift the flour, baking powder, nuts and strawberry chocolate chunk into a separate bowl.</li>
<li>Beat the eggs and sugar until silky consistency.</li>
<li>Add chocolate mixer and all dry ingredients in beaten egg stir together well.</li>
<li>Pour the brownie mix into the greased baking tin.</li>
<li>Bake for 25-30 minutes.</li>
<li>Allow to cool then cut into chunky squares.</li>
<li>Served with Vanilla ice cream and fresh strawberry.</li>
</ol>
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