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What to do with really good cream?

p
pigtowner Apr 17, 2007 04:00 PM

I bought two pints of heavy cream from a local dairy thinking I was going to use them in a recipe, when in fact I didn't need them. Who has a recipe that can benefit from great cream? I was thinking of a dessert, but I make creme brulee and chocolate mousse or pot de creme all the time, so I want to branch out. Any ideas??

  1. p
    pigtowner Apr 22, 2007 06:47 AM

    So I made two desserts:
    Ina Garten's Coeur a la creme with raspberry sauce (I used frozen raspberries), was absolutely delicious and very pretty - very highly recommend for an easy and fabulous dessert

    David Lebowitz's Triple Chocolate Parfait, which I have made once before and turned out great, but something weird happened with the texture of the white chocolate layer this time and it was gross, very sad.

    1 Reply
    1. re: pigtowner
      n
      newbatgirl Apr 22, 2007 07:14 PM

      I'm so glad you liked Ina's recipe. Most of her desserts are just killer. She seems to really know her stuff. I think I will try that next time I have access to a some good local dairy.

      Sorry about your parfait. I suppose you'll just have to get more yummy cream and try again! :)

    2. digkv Apr 19, 2007 09:38 PM

      Clotted cream is really good, just strain the cream in a coffee filter overnight, and eat the resulting product with fresh ripe strawberries. I good panna coot or blancmage would be nice, it really showcases the smooth and delicate flavors of cream without over-cooking it. You could probably flavor it up with some nice matcha, making a green tea blancmange.

      1. a
        another_adam Apr 19, 2007 08:40 PM

        Does branching out include also non-dessert options? If so, then a very simple cream soup is good, since it involves very very simple ingredients-- the real old-fashioned style, with just an infusion of vegetable or herb and lots of cream. It has so few ingredients and is really sinfully rich, it highlights the flavor of both the vegetables and the cream. (For example, asparagus is coming into season in some places! :) )

        1. pepper_mil Apr 18, 2007 07:10 AM

          Get some really good bread and eat it dipped in the cream.

          Fancier, sweet version - mix cream with maple syrup in about 2:1 ratio, then slice and broil the bread. Pour the cream/syrup over the bread. My favourite dessert.

          http://frugalcuisine.blogspot.com

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            ali patts Apr 18, 2007 05:35 AM

            Trifle. Sorry, it's my pudding of choice at the moment. Use half the cream to make the custard and the other half as the cream.

            1 Reply
            1. re: ali patts
              p
              pigtowner Apr 18, 2007 01:22 PM

              do you have a favorite trifle recipe? i've never made one

            2. Pate Apr 17, 2007 05:30 PM

              "but I make creme brulee and chocolate mousse or pot de creme all the time, so I want to branch out"

              I wished I lived near you... ;-0

              1 Reply
              1. re: Pate
                b
                bigjimbray Apr 17, 2007 10:36 PM

                I would take those berries from the soupkitten and make a creamy homemade
                ice cream and enjoy one of God`s finer creations.

              2. a
                AnnaEA Apr 17, 2007 05:26 PM

                Whipped cream made with a dash of rum or rum flavouring is un-believeably good on pecan pie.

                And, getting away from desserts, you could make a killer vichyssoise or chowder.

                Or, culture it with a little butter milk for creme fraiche and make coeurs ala creme - this would be my choice.

                4 Replies
                1. re: AnnaEA
                  n
                  newbatgirl Apr 17, 2007 07:48 PM

                  Along the same lines of what Anna said, Ina Garten has a recipe she calls
                  Coeur a la Creme with Raspberry and Grand Marnier Sauce that other chowhounds say is fabulous. I have not tried it myself though. Check it out and see if it grabs you:

                  http://www.foodnetwork.com/food/recip...

                  1. re: newbatgirl
                    p
                    pigtowner Apr 18, 2007 01:24 PM

                    that sounds delicious
                    raspberries are not quite in season, so i might have to come up with another sauce...

                    1. re: pigtowner
                      n
                      newbatgirl Apr 19, 2007 02:49 PM

                      God point, I can't remember if she offered alternatives when this recipe aired but it seems like it could be flexible.

                      Whatever you make, please let us know how it turns out!

                      1. re: pigtowner
                        Junie D Apr 19, 2007 02:51 PM

                        Since the raspberries are cooked in the recipe, you could substitute frozen raspberries.

                  2. s
                    soupkitten Apr 17, 2007 04:02 PM

                    i'd actually keep it simple and just serve the cream with really good, ripe, wonderful organic berries. can't think of anything better.

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