This truly diverse cream has so many uses. Inside sweet breads and muffins, topping desserts, pastries, filling between cake layers, atop coffee drinks or simply stand alone with fresh fruit or drizzled honey. I even like it on fresh bread.
Basic Clotted Cream
4 ounces mascarpone cheese (light cream cheese may be substituted)
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups.
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