how to use up my heavy cream
i have nearly a litre of heavy cream (35% mf) left over after making ganache last weekend. any suggestions on what to make?
Caramel sauce keeps well, and would us up a fair amount. I use equal parts sugar and cream - just caramelize the sugar with as much water as you need to be comfortable, then add an equal amount of cream when the sugar's at the point you like. Add a good pinch of sea salt if you're into that.
re: Becca Porter
I second the idea of cream biscuits or cream scones. Here's the recipe I use for cream scones:
2 cups flour
1/3 to 1/2 cups sugar
1 T baking powder
1/2 tsp. salt
1 tsp. grated orange zest
1 1/4 cups heavy cream
Preheat oven to 425 degrees. Combine flour, sugar, baking powder, and zest in a large bowl. Whisk together. Add cream and mix. Gather together and knead a few times on floured board. Shape into a disk about 3/4 inch thick. Paint top of disk with milk or cream, then sprinkle with cinnamon and sugar. Cut disk into 12 wedges and place on large, ungreased baking sheet. Bake for 15 minutes (check at 12) until tops are browned. Cool on rack.
You can modify the recipe pretty easily, e.g. by adding 1/2 cup currants, chopped nuts, or mini chocolate chips to dry ingredients, replacing orange zest with lemon zest, etc.
[Edited to correct a couple of typos.]
get 18 ozs of chocolate bits and one prepared graham pie crust. Heat one and one half cups of cream to boiling. Take it off the heat and blend in chocolate. Stir until well mixed and dark. Pour into pie shell and put in the fridge for at least 2 hours and upto 10 days!
If you want to get fancy, you can save back a 1/4 cup of chocolate, make a caramelized topping for the pie. Add the warm fresh caramel after the 2 hours the pie has been in the fridge, use the leftover chocolate to make a design