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Recipe Name: Flavored Whipped Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 Pint(s) Heavy cream, whipped
1 Tablespoon(s) Buckwheat honey, OR
3 Tablespoon(s) Quince jelly, melted
Makes 2 cups In a chilled mixing bowl, whip heavy cream with a balloon
whisk orelectric mixer until stiff. If using quince jelly, gently melt
it over adouble boiler until smooth. Gently mix sweetener of your
choice into thewhipped cream. Serve immediately . Save leftover cream
by spooning it into a sieve lined with a doublelayer of cheese cloth.
Set the sieve about 2 inches over a bowl, covertightly and place in the
refrigerator for up to 48 hours.NOTES : Just like a spoiled child,
whipped cream has a tendency to betemperamental. Sometimes it rises to
the occasion, forming beautifullystiff peaks. Other times it sulks and
stays low, refusing to puff up andwhip itself into shape. Just like a
well-behaved child, whipped cream isa delight because of its sweetness.
One day when Martha was in herkitchen, searching in vain for sugar, she
added honey to some whippedcream. With another batch, she used melted
quince jelly. Both sweetenedthe cream successfully, but the jelly had
an added benefit: the gelatinin the melted jelly acts as a stiffener
and helps whipped cream stayfirm for hours. (Another way to improve the
chances of making perfectwhipped cream is to freeze the bowl and the
whisk or beaters for 15minutes. This allows the fat molecules around
the bubbles of air toremain strong, and hold up the foam.) Formatted
and posted on 3/18/98 byVale'rie Whittle Recipe by: Martha
StewartPosted to recipelu-digest by Valerie Whittle
< Whittle)> on Mar 18, 1998

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