Stabilized Whipped Cream
This whipped cream is perfectly sweet and holds its shape for days!
Prep Time15 minutes
Servings 2 cups
INGREDIENTS
4 teaspoons water
1 teaspoon unflavored gelatin
1 cup (240 ml) cold heavy whipping cream
1/4 cup (30 grams) powdered sugar
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
Dissolve the gelatin in 4 teaspoons of boiling water ( or follow the directions on your packet) Stir the mixture, then set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Pipe the whipped cream on your favourite dessert (or use it to frost.
Pipe the whipped cream on your favourite dessert (or use it to frost.
Refrigerate your dessert until ready to serve.
NOTES
This whipped cream will hold up just fine at room temperature for a couple of hours, but it's best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.
Spiced Pumpkin and Cauliflower Soup
found this blog.. http://bronmarshall.com/
• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 teaspoons of ground cumin
• 1 teaspoon of ground cinnamon
• 1 clove of garlic, peeled
• 1 bay leaf
• 450 grams (1lb) of pumpkin, peeled and chopped, approximately
• 450 grams (1lb) of cauliflower florets, trimmed, approximately
• 800 mls (1½ pints) of chicken or vegetable stock, preferably homemade
• ¼ cup of tomato purée
• salt and pepper to taste
• a little cream to finish, optional
• 4-6 slices of cauliflower, extra
• olive oil
• Maldon sea salt
1. In a large saucepan sweat the onion in a little olive oil until translucent and soft.
2. Add the cumin, cinnamon, bay leaf and a whole peeled garlic clove, continue to sauté for a minute or so until lovely and fragrant.
3. Add the pumpkin and cauliflower and sweat for another minute or two.
4. Add enough stock to cover the vegetables, topping up with water if necessary, add the tomato purée and a little salt.
5. Cover and simmer for 20 minutes or until the pumpkin and cauliflower are tender.
6. Meanwhile, in a medium hot pan, fry the extra slices of cauliflower in a little olive oil until golden and cooked through, drain on absorbent paper towels and keep aside in a warm place.
7. Remove the bay leaf and blend the soup mixture until very smooth.
8. Taste the soup for seasoning and adjust accordingly, finishing with a little cream if desired.
9. Serve the soup whilst still very warm, gently reheating if necessary and topping with a warm pan-fried slice of cauliflower and sprinkle of Maldon sea salt or fleur de sel.
NOTES
This whipped cream will hold up just fine at room temperature for a couple of hours, but it's best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.
WHAT YOU NEED
- 1¼ cups sweet biscuit crumbs
- 80g butter, melted
- 500g PHILADELPHIA Lemon Block Cream Cheese, softened
- ¾ cup caster sugar
- 3 teaspoons gelatine dissolved in ¼ cup boiling water
- 1 cup thickened cream, softly whipped
- Candied lemon slices or fresh fruit, to decorate
HOW TO MAKE IT
- COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill.
- BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine. Fold through the cream. Pour mixture over the prepared base. Refrigerate for 3 hours or until set.
- DECORATE the cheesecake with slices of lemon or fresh fruit before serving.
Tip: For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mixture. Never add hot gelatine to a cold mixture as it sets into stringy lumps.
Spiced Pumpkin and Cauliflower Soup
found this blog.. http://bronmarshall.com/
• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 teaspoons of ground cumin
• 1 teaspoon of ground cinnamon
• 1 clove of garlic, peeled
• 1 bay leaf
• 450 grams (1lb) of pumpkin, peeled and chopped, approximately
• 450 grams (1lb) of cauliflower florets, trimmed, approximately
• 800 mls (1½ pints) of chicken or vegetable stock, preferably homemade
• ¼ cup of tomato purée
• salt and pepper to taste
• a little cream to finish, optional
• 4-6 slices of cauliflower, extra
• olive oil
• Maldon sea salt
1. In a large saucepan sweat the onion in a little olive oil until translucent and soft.
2. Add the cumin, cinnamon, bay leaf and a whole peeled garlic clove, continue to sauté for a minute or so until lovely and fragrant.
3. Add the pumpkin and cauliflower and sweat for another minute or two.
4. Add enough stock to cover the vegetables, topping up with water if necessary, add the tomato purée and a little salt.
5. Cover and simmer for 20 minutes or until the pumpkin and cauliflower are tender.
6. Meanwhile, in a medium hot pan, fry the extra slices of cauliflower in a little olive oil until golden and cooked through, drain on absorbent paper towels and keep aside in a warm place.
7. Remove the bay leaf and blend the soup mixture until very smooth.
8. Taste the soup for seasoning and adjust accordingly, finishing with a little cream if desired.
9. Serve the soup whilst still very warm, gently reheating if necessary and topping with a warm pan-fried slice of cauliflower and sprinkle of Maldon sea salt or fleur de sel.
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