Homemade whipped cream is delicious and very quick to whip together- no pun intended. Amongst the excitement, I decided to take some time to make us a little “grown-up” treat after our son fell asleep… Bourbon Whipped Cream to top the baked peaches I made that evening for dessert. The time is all at once exciting, hectic, and draining for so many good reasons. I am also very busy as I work for a university fulltime too. Fall in my household can mean quite a transition because my husband works for a college football team. Just the other day I came to realize that it’s almost fall. You’ll be sure to impress brunch or dinner guest with this simple topping. Serve with a sprinkle of flake salt, grated dark chocolate, and a swirl of bourbon whipped cream.Bourbon whipped cream is both a delicious and alternative way to enhance a dessert. Be careful to not over-mix because it can change from whipped cream to butter in just a few seconds!ġ0. The whipped cream is finished when stiff peaks are formed. Slowly drizzle the gelatin mixture into the whipped cream while continuously mixing. Combine the whipping cream, powdered sugar, bourbon and vanilla extract and whip with a stand mixer until soft peaks are formed. Mixing the gelatin with a little cream will help the gelatin incorporate more easily into the whipping cream in the next step. Heat in the microwave for 5-10 seconds, and then stir in 1 tablespoon of the whipping cream. Let the gelatin sit for 5 minutes until the granules are all well-dissolved. Stir 1 teaspoon of unflavored gelatin with 4 teaspoons of water until combined. Dish the mousse by spooning into small ramekins, silicone molds, or dessert dishes. Next, carefully fold the stiff whipped cream into the mousse base until fully incorporated and smooth.Ĩ. Whip the remaining heavy cream in a cold mixing bowl until stiff peaks begin to form. Then, gradually fold in the remaining egg whites taking care to keep as much airiness in the mixture as possible.ħ. Mix in about one third of the egg white mixture into the mousse base. Then, using a stand or hand mixer, beat the egg white mixture until soft and shiny peaks are formed.Ħ. Whisk until the sugar has dissolved and the mixture reaches 160 degrees F. Add the egg whites and remaining 2 tablespoons of sugar to the glass bowl. Set up a large heat-safe glass or metal bowl over a saucepan with simmering water (this set-up is also a version of a bain-marie). Stir until the chocolate is fully melted. Remove the mixture from the heat, and stir in the espresso, vanilla extract, and the chocolate chips. The mixture should be thick enough to coat the back of a spoon.Ĥ. Over low heat, stir constantly until thickened into a custard, and the mixture reaches 160 degrees F. Return the combined egg and cream mixture back into the saucepan. The slow stream and continuous movement will help keep the egg mixture from curdling.ģ. Pour the hot cream into the egg mixture slowly in a thin stream on low speed, (or while continually whisking) until combined. Be careful NOT to boil the whipping cream. Meanwhile, in a small saucepan over medium heat, warm 1 cup heavy whipping cream until hot, about 170 degrees F. The mixture will change color becoming a lighter yellow, and will about double in volume.Ģ. In a stand mixer, or with a bowl and hand mixer, beat the egg yolks and 2 tablespoons of the granulated sugar until fully incorporated. 2 cups cold heavy whipping cream, dividedġ.
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