The Epicurious instructions were about as simple as they could be: add one cup of heavy whipping cream
along with sugar, vanilla, and salt to the chilled jar, twist-on the top and shake for four to five minutes (that's where the kids come in).
Ingredients * 250ml whipping cream
* 250ml fresh cream * 2 tablespoons sugar * Few drops of rose water * 1 and 1/2 cups mixed fruits of mango, pomegranate, apple, banana, and grapes * Few dry fruits such as almond slivers and cashew slivers for garnish Preparation Take the whipping cream
and the fresh cream and add sugar and rose water and beat till soft peaks are formed.
The process of whipping cream
has become a child's play due to the invention of the cream dispenser and cream charger.
What's more, with an envelope of whipping cream
powder already included in the package, you can have the frosting all ready within minutes.
6 Whip the double or whipping cream
with 15g of caster sugar and a drop of vanilla extract.
Whip a 284ml pot of whipping cream
until fairly thick, then fold it into the blackcurrant mixture.
INGREDIENTS For the cake layers: 4 organic eggs 125g sugar 150g plain flour 1tsp baking powder Butter, for greasing For the rhubarb compote: 300g rhubarb stalks 150g unrefined cane sugar 1 handful of lemon balm (a plant similar to mint, which can be found growing wild - or you can leave this out) 1/2 vanilla pod To assemble: 50g blanched almonds 50g white chocolate, plus extra shavings to decorate 500ml whipping cream
1 rhubarb stalk A little sugar, for sprinkling METHOD 1.
Additional updates to the range include Roselle Supreme--a slightly sweetened cream alternative ideal for desserts--will move under the Millac brand; Millac Dairy Whipping Cream
and Millac Dairy Single Cream will promote their real dairy credentials on-pack and Millac Gold will now be called Millac Gold Double.
MILLIONAIRE'S MUD PIE For a decadent dessert look no further than this recipe by Cathryn Dresser INGREDIENTS: FOR THE CRUST 150g unsalted butter, melted, 350g Bourbon biscuits, 1 1/2 tbsp cocoa powder FOR THE CARAMEL 397g tin condensed milk caramel, 1/2 tsp sea salt FOR THE CHOCOLATE FILLING (MUD) 100g milk chocolate, 100g dark chocolate, 200g unsalted butter, soft, 300g light muscavado sugar 4 large eggs, lightly beaten, 4tbsp cocoa powder, 250ml single cream TOPPING 300ml pot of whipping cream
, whipped METHOD: 1.
kosher salt 1 1/2 cups (10 oz.) Medjool dates, halved and pitted 1/4 cup cold whipping cream
HERSHEY BAR PIE 6 (41-gram) Hershey's chocolate bars with almonds 16 marshmallows 1/2 cup milk 1 pint whipping cream
, divided 1 (9-inch) pie crust baked 1/4 cup confectioners' sugar For garnish: chocolate shavings and chocolate-covered almonds or pastel Jordan almonds In a double boiler, melt candy bars and, marshmallows; add milk.
For the mousse: 180ml water, 190g sugar, 8 egg yolks, 400g milk chocolate, 800ml whipping cream
(whipped until soft peaks).