Saturday, June 28, 2014
Add Some Flavor to Your Next Batch of Whipped Cream!
Try this 18th c. recipe for white wine flavored whipped cream next time you need a dollop of the delicious, sinful stuff:
To Make White Wine Cream
The Compleat Housewife by Eliza Smith, London, 1758
Take a quart of cream, set it on the fire, and stir it until it is blood warm; then boil a pint of white wine with sugar till it is syrup, so mingle the wine and cream together; put it in a China bason, and when it is cold serve it up.
This is a variation of the original period recipe
2 cups white wine
¾ cup granulated sugar
4 cups heavy cream
Grated Nutmeg, optional
Grated Lemon Zest, optional
Whisk together the wine and sugar in a saucepan and set on the stovetop uncovered over medium high heat. Boil the wine and sugar together until it thickens into a syrup, whisking frequently. About 10 minutes is enough time to reduce the syrup by half and make it a thick enough syrup. Remove the wine syrup from the heat and cool in the refrigerator. Whip the cream and add the wine syrup to it once the cream starts to thicken. Whip until stiff peaks form. Place in a serving bowl and sprinkle top with grated nutmeg and lemon zest, if desired. Refrigerate until needed.