Last Sunday, my London roommates and I had brunch, and my roommate Jess whipped us fresh whipped cream out of heavy cream, something I thought only happened on TV. The result was nothing short of amazing — I can never have whipped cream from can again!
We dolloped the sugared cream over fresh, homemade waffles, along with warm raspberry sauce. I think the fact that everything was homemade rather than processed made our brunch taste that much better. Long after the waffles were eaten up, I spooned whipped cream on my plate and drizzled a bit of raspberry sauce over it and just ate it like that, plain. It would have been good on scones, pancakes, angel food cake, cheesecake, brownies…the possibilities are endless!
Recipe:
3/4 cup heavy cream
2 tbs powdered sugar
a good splash of vanilla extract
a dash of cinnamon
Pour everything into a big bowl and use an electric mixer to whip everything up until the cream forms stiff peaks. I know the idea of “stiff peaks” is a little scary, because no one ever knows what exactly “stiff peaks” means, so I included a very cheesy, very informational video for you to follow along with:
Raspberry sauce:
1/2 package frozen raspberries
2 tbs granulated sugar
1 tsp lemon rind
splash of white wine (optional)
Simmer this mixture for about 15 minutes until the raspberries dissolve. Serve that with the cream and the waffles and you’re set for life.
1 Comment
January 31, 2008 at 4:36 am
what a delicious breakfast that was….the frittata was heavenly.