Whipping Cream – Let's Cook Together

Vanilla Ice Cream

Denis Martel — Sun, 18 Apr 2010 20:24:01 +0000

We can modify this recipe with different flavours. We just have to pay attention to the quantity of liquid (maple syrup, banana pure, etc.).

This ice cream becomes very hard because it contains very little air compared to commercial ice cream. You should take the container out of the freezer 30 minutes before serving or in the microwave for 30 seconds.

This ice cream is great with the cherry jubilee recipe. Try it and you will see!

Ingredients:

500 ml milk
200 ml sugar
4 egg yolks
500 ml whipping cream
5 ml vanilla

Method:

In a thick bottom sauce pan, mix the milk, sugar and egg yolks
Simmer while stirring on low heat until the mixture thickens
Let cool to room temperature
Add the cream and vanilla and pour into a ice cream maker
Stir until frozen then transfer in storing containers. Keep frozen.

Grand-Father in Maple Syrup

Denis Martel — Sun, 18 Apr 2010 20:17:04 +0000

Cochon…do I need to say more?

Ingredients:

2 packs of Pillsbury croissant dough
500 ml whip cream
One can of maple syrup

Method:

Do not unroll the dough, just cut it in 2 cm thick rolls, after having removed the packaging
Place the rolls in an oven dish
Pour the maple syrup and the cream on top
Let rest for about one hour
Bake 45 minutes to one hour in the oven at 350⁰ F, until the dough turn golden

Amaretto Mousse

Denis Martel — Sun, 18 Apr 2010 20:04:09 +0000

Here is a light dessert. It is particularly great after a heavy meal or outside on the terrace. Its refreshing taste will make you smile.

The macaroons are small cookies made with coconut and are available in just about any good pastry shop.

Ingredients:

60 ml unsalted butter
5 eggs
250 ml sugar
7 ml gelatine
175 ml macaroons, chopped
25 ml almond flavour liqueur (Amaretto type)
375 ml whip cream

Method:

In a double boiler, melt the butter
In a bowl, whisk together the eggs and sugar, then add the gelatine
Add the egg mixture to the melted butter while stirring continuously, until the preparation thickens, for about 6 to 8 minutes
Remove from heat and add 125 ml of macaroons and liqueur, mixing well
Place the preparation in the refrigerator until it start thickening
Whip the cream into soft peaks and delicately incorporate the cream into the preparation
Pour the mousse in four large stem glasses and place them in the refrigerator for another four hours
Just before serving, sprinkle the remaining macaroons on top of the mousse.

Norwegian Cake

Denis Martel — Sun, 18 Apr 2010 15:22:27 +0000

This was my father-in-laws favourite cake. It’s very light and refreshing. I usually make it at least two times during the short strawberry season.

Ingredients:

15 ml butter
6 eggs
250 ml sugar
2 ml vanilla
300 ml cake flour
500 ml whipping cream
Strawberries, raspberries or blueberries

Method:

Pre-heat oven to 350⁰F
Butter the bottom of a 22 cm spring form pan and cover with wax paper
In a large bowl, break four eggs and add the yolk of the other two. Reserve the remaining two egg whites in a medium bowl
Add sugar and vanilla to the eggs and beat until the mixture thickens
Sift the flour progressively into the eggs and mix with a spoon
Beat the egg whites until firm and delicately incorporate into the batter
Pour the batter in the pan and bake for about 50 minutes
Let the cake cool and then, using a bread knife or a very sharp knife, cut it in three section (about 1 to 1.5 cm thick)
Whip the cream and spread about 1/3 (0.75 cm) on the first layer of cake
Add slices of strawberries (or the other fruit) and then repeat by adding the second layer and then the third layer.
Cover the cake with the whipping cream and with the nicest fruit.

Chocolate Meringue Cake

Denis Martel — Sun, 18 Apr 2010 15:16:16 +0000

This is a delicious cake to serve with a glass of ice wine or a 20 years tawny port. It is a light cake and even if you are not an amateur of meringue like Cheryl, I am sure you will like this cake. Moreover, because of its look, it will certainly impress the crowd.

Ingredients:

50 ml cocoa powder
250 ml icing sugar
6 egg whites
5 ml vinegar
375 ml sugar
125 ml bitter sweet chocolate
75 ml icing sugar
3 eggs, separated
500 ml whipping cream

Method:

Pre-heat oven to 275⁰F
Using a cake pan as a template, draw two circles of about 20 cm on wax paper.
Beat the eggs whites into soft peaks
While beating the egg whites, add vinegar then add the sugar in small quantities at a time.
Add the cocoa to the egg white, gently folding the eggs
Spread the egg white mixture on the wax paper, within the circles
Bake for 1:15 hour, until the meringues are firm
Open the oven door and let cool for 30 minutes
Remove the wax paper and let cool on a grill
During this time, melt the chocolate. When melted, remove from the heat and add the butter and icing sugar
Beat the mixture and add 3 egg yolks, one at a time
Beat the egg whites and incorporate into the chocolate mixture
Whip the cream and add 125 ml to the chocolate mousse
Cover each meringue with half of the chocolate mousse
Cover one meringue with half the whip cream
Place the second meringue on top of the one with the whipping cream
Spread the remaining whipping cream on top
You may cover the top with chocolate pieces then refrigerate overnight so the meringues will soften somewhat.

Chocolate Cake Icing

Denis Martel — Sun, 18 Apr 2010 15:13:56 +0000

No comments. For those who looove chocolate!

Ingredients:

6 ounces bittersweet chocolate
125 ml whipping cream

Method:

Melt chocolate over low heat or even better in a double boiler
When melted, slowly add the cream, mixing with a whisk
Let cool and then spread over the chocolate cake