Tag Archives: Whipping Cream

White Chocolate Cherry Fudge & Marshmellow Fluff

Ingredients & Directions
Recipe from Thelittlethings.com

cherry-fudge-1

Put

  • 1 large jar of marshmellow fluff (213 grams / 7.5 Oz) or homemade (see recipe below)
  • 2,5 cups of white chocolate chips

in a large bowl

In a medium pan over medium heat

  • 3/4 cup butter
  • 3/4 cup heavy cream
  • 1 cup sugar
  • 1 pinch salt

Bring to boil over medium heat stirring often

Once it comes to a boil, add 1 tablespoon of cherry flavoured gelatine or yello.
Stirr around and bring to a nice rollign boil. Allow to boild for a full 5 minutes.
After 5 minutes poor it into the bowl with white chocolate and marshmellow fluff.

Quickly stirr the mix until chocolate melts and the dough is a lovely fluffy mix

  • Stirr inn 1/2 cup of dried cherries, chopped to small pieces.

Poor into a 8×8 or 8×10 inch baking dish, lined with aluminum foil or baking paper.
Spread it out smoothly and allow to cool in the fridge for 2-3 hours before cutting small shapes or rectangulars.

Decorate with melted chocolate and sprinkles

Store in refrigerator

Homemade Marshmallow Fluff Recipe:
Yields: makes a large quantity
Prep time: 35 min
Cook time: 10 min

Ingredients:
3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract

MarshmallowFluff2

Preparation:

In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add powdered sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.

Makes a large quantity.

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Christmas Traditions: Krumkaker

Krumkake is one of the original traditional 7 Christmas cookies to be served for Christmas each year in Norway.

They are baked in a special decorative two-sided iron griddle, similar to a waffle iron. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often Cloudberry Cream) or other fillings.

If you are allergic to chicken eggs, you can use egg-replacer or try duck eggs. I have tried that with success several times.

Ingredients:

  • 6 eggs (or equivalent of Egg-replacer)
  • 250 grams of sugar (2 cups)
  • 250 grams of melted butter
  • 250 grams of all purpose flour
  • 125 grams of potaoflour (1 cup)
  • 1 teaspoon of ground cardamom
  • 3 dl heavy cream / Whipping cream / milk or water (water makes the cookies extra crunchy)
  • 2 teaspoons of vanillasugar

Directions:

Whip egg and sugar until light yellow and fluffy

Add melted butter (cooled down), cream / milk or water.

Use 1 tablespoon dough in the middle of the iron griddle and cook until golden.

Immediately roll onto a Krumkake-roller and form before cooling down.

Enjoy!

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Pumpkin Creme Brulee

Pumpkin Creme Brulee

Total Time:4 hr 15 minPrep:45 minCook:3 hr 30 min

Yield:4 servings
Ingredients
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

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Thanksgiving Turkey Gravy

Holiday Gravy
50 grams of Butter
2 table spoons of All Purpose Flour (Wheat or Glutenfree as suits you best)
1 table spoon Maizena (Corn Starch) mixed with water until a smooth blend
Bullion
Broth (from the Greasy water below the Turkey)
Turkey Broth
Heavy Cream

How to Do
Melt the Butter and add the Flour. Stirr until it thickens.
Add the Maizena / Water mix.

Gravy: two TBSP white all purpose flour two TBSP butter. (Warm stock is added until you have the consistency you like.) In a large skillet, put the flour over a medium low heat and whisk until just turning brown. Add butter and continue to whisk the butter and flour together. Slowly add a 1/2 cup at a time of your warm stock. Continue to whisk. Keep adding stock a little at a time until you have reached desired consistency. At the end add a drop or two sherry. Taste and adjust for salt and pepper

Pavlova with mango / passionfruit

For 6-8 people

Meringue bottom:
• 4 egg whites (or the equivalent of egg replacement powder)
• 2 ½ dl sugar
• 1 pinch of salt
• 1 teaspoon white wine vinegar
• 1 teaspoon maisenna
• shredded peel of 1 lemon

Topping:
• ½ l (5 dl) whipping cream (You can also use icecream)
• 2 huge mango
• 2-3 passion fruits

1. Preheat the oven to 125°C (257F). Legg et bake. Put a baking paper on a baking pan and draw a circle of 20 cm in diameter.

2. Whip eggwhites and half the sugar, salt, vinegar and maisena  to meringue. Carefully fold the rest of the sugar and the lemon peel into the mix.

3. Apply the meringue to the baking paper.

4. Cook for 1,5 hour in the lower part of the oven. Cool completely.

5. Whip the whipping cream. Cut the mango in small pieces. Cut passion fruit in two.

6. Apply the cream over the meringue, apply the mango and squeeze the passion fruit on top. Serve immediately.

 

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Eggfree Apple Coconut Cranberry cupcakes

Prep time: 20 Mins
Cook time: 20 Mins
Yields: 15 Regular Size Muffins

Overripe bananas is no problem anymore, just bake these amazing chocolate banana cupcakes. It’s the perfect dessert to please all age groups.

Dry Ingredients:
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 teaspoon pumpkin pie spice blend (See below for recipe)

Wet Ingredients:
1 cup mashed apples
1/2 cup milk (I used whipping cream milk, but you can use almond milk, rice milk etc)
1/2 teaspoon vanilla extract
1/3 cup coconut cream (or coconut milk if you don’t find coconut cream)

1 cup Cranberries (sundried (but not too dry)

Procedure:
Preheat the oven to 350F/180C for 15 minutes.

Line 1 – 12 cup muffin pans with paper liners or grease it with non-stick cooking spray. There will be about 16 muffins / cupcakes for this recipe.

In a large bowl sift together the flour, cocoa, baking soda, baking powder, spices and salt. Stir in the sugar and make well.

Add all the wet ingredients (mashed apples / milk / vanilla extract, coconut cream) and mix until just combined.

Scoop out the batter with an ice cream scooper among the 12 (16) cavities. About 2/3rd cup of batter per muffin.

Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

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Transfer the pan to a wire rack to cool.
If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.
Cool it completely on a wire rack before storing them / decorating them / serving them.

These come out real fluffy and delicious !

I found the original recipe at www.Egglesscooking.com, but I have edited it some to my own taste and preferances.

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Pumpkin Pie Spice Blend
Yield: about 5 tablespoons

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice (can be skipped)
1 ½ teaspoons ground cloves

Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

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Passion Fruit Mousse

This PassionFruit Mousse is real easy and very TASTY !
It originates from Brazil and it was handed to me from my Step mother.

Serves 4-6

Ingredients:

3-4 Table spoons of Passion Fruit Puree
1 can of Sweetened Condensed Milk
1 can of Whipping Cream

Whip until fluffy and light (about 4-5 minutes) and set to cool until serving (same day)

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