![]() Whip as usual, tasting and adjusting the flavor and sweetness toward the end. Rose Whipped Cream: Add 1 1/2 teaspoons sugar and 1/2 teaspoon rose water to 1 cup heavy cream. Whip as usual, tasting and adjusting the flavor and sweetness toward the end.Ħ. Orange Blossom Whipped Cream: Add 1 1/2 teaspoons sugar, 1 teaspoon finely grated orange zest, and 3/4 teaspoon orange flower water to 1 cup heavy cream. Tastes good with: rich chocolate desserts.ĥ. Whip the cream with 2 teaspoons sugar or refrigerate it to whip up to a day later. Strain the cream into a bowl, pressing on the tea leaves to extract as much liquid as possible discard the tea leaves. Cover and refrigerate for 8 to 12 hours (no longer). Stir 1 tablespoon good-quality jasmine tea leaves into 1 cup heavy cream. Jasmine Whipped Cream: Start at least 8 hours ahead. Tastes good with: chocolate desserts, meringues and pavlova, coffee drinks, sweetened blackberries.Ĥ. Refrigerate the cream for at least several hours, or overnight, before whipping, adding sugar to taste. Strain the cream into a bowl, pressing on the nibs to extract as much liquid as possible discard the nibs. Turn off the heat, cover the pan, and let steep for 20 minutes. ![]() Combine 1 cup heavy cream and 2 tablespoons roasted cacao nibs in a saucepan and bring to a simmer. Nibby Whipped Cream: Start at least several hours ahead. (For Mocha Whipped Cream, add 1 1/2 to 2 teaspoons espresso powder or freeze dried coffee crystals to taste.) For the thickest texture and richest flavor, refrigerate for an hour or overnight before whipping.ģ. ![]() Mix the cocoa and sugar with a tablespoon or two of the cream to form a thick paste (this serves to eliminate the lumps in the cocoa) before stirring in the rest of the cream. Cocoa Whipped Cream: Use 1 tablespoon unsweetened cocoa powder and 4 teaspoons sugar for 1 cup heavy cream. Tastes good with: chocolate desserts, strawberries, pineapple.Ģ. Whip as usual, tasting and adjusting the sweetness toward the end. Coffee Whipped Cream: Stir 2 teaspoons espresso powder or 2 1/2 teaspoons freeze-dried coffee crystals and a generous tablespoon of sugar into 1 cup heavy cream. It loses its marvelous neutral character and becomes a flavor component in its own right, and sometimes that is exactly what you want.ġ. As much as I adore plain whipped cream, I also love that it can be flavored.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |