With Memorial Day weekend coming up and holiday weekend movies starting tomorrow, we decided to beat the rush and have a cookout today (Wednesday). After gorging ourselves on potato salad, veggie burgers and corn grilled over the fire, we scraped together change from the couch for some fresh strawberries and heavy whipping cream for dessert. Zips missed the episode of Barefoot Contessa I caught that featured her summer berry pudding (to be attempted sometime soon!) that she tops with some rum whipped cream. We still have some dregs of Bacardi, so we figured, why not?
Rum Whipped Cream (thanks Ina!)half pint of heavy whipping cream
3 Tb. sugar
1 tsp. vanilla extract
1 Tb. rum (the original calls for dark rum, I say use what you got!)
Since I've never actually whipped cream, I decided to be good and put the stainless steel bowl, the cream, and the beaters for the mixer in the freezer for about 10 minutes (this is supposed to be helpful). Beat the cream by itself until it's beyond frothy and starts to actually thicken. Then slowly add the rest of the ingredients and continue beating until stiff peaks form and all that. Goes GREAT with fresh strawberries. Would also be excellent on anything chocolate or coffee flavored. I'm interested in trying this with brandy instead of rum. We'll see. Enjoy!
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