Strawberry Whipped Cream
Source of Recipe
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List of Ingredients
10 small ripe fresh strawberries, hulled
3/4 cup heavy cream
2 T. powdered sugar
Pinch table salt
Recipe
Puree the berries in a food processor until smooth. Pour through a fine
sieve
set over a bowl, pressing hard on the solids. You should have about 1/4
cup
puree. Discard the solids. Refrigerate the puree until very cold, about
15
minutes. In a deep bowl, beat the cream with an electric mixer on
medium high
speed just until the cream begins to thicken. Add the sugar and beat
just until
soft peaks form when the beaters are lifted. Slowly beat in half of the
strawberry puree and the salt. Beat just to soft peaks. Drizzle the
remaining puree
over the cream and gently fold it in with a rubber spatula. Serve at
once or
refrigerate, covered, for a few hours, whisking lightly to recombine
before
serving. Makes 2 cups.
Source: Fine Cooking
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