what to do with heavy cream

[Jal_Pari]

hey guys..i have an opened carton for 35% cream, I do not know which dessert to make with it. I could whip it and eat them with fruits but I want to make some dessert. Any suggestion? I also have cocoa powder and bitter sweet cholocate…I was thinking of making chocolate mousse…
anyone has good recipes i could use these two ingredients?

[Ira]

Re: what to do with heavy cream

Molten/Lava chocolate cakes
make flan with the heavy cream only

[Jal_Pari]

Re: what to do with heavy cream

Receipe please :)

[S02]

Re: what to do with heavy cream

You can add it to custard or use it as a side for halwa or dip for cakes and fruit.

[Lusi]

Re: what to do with heavy cream

make alfredo...

[Ira]

Re: what to do with heavy cream

I use this recipe and my hubby loves it. But this is for serious chocolate lovers only.

**Molten Chocolate Cakes Recipe #23544 **

When you cut into these warm cakes, their molten center flows out. You can assemble these in advance. (Up to 24 hours ahead, refrigerate and pop them in the oven for 10 minutes. Up to 2 weeks ahead, freeze and pop them in the oven for 16 minutes.)
by Sharlene~W
28 min | 20 min prep
SERVES 8

• 4 semi-sweet chocolate baking squares, chopped
• 1/2 cup butter, cut into pieces
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 large eggs
• 2 large egg yolks
• whipped cream (optional) or vanilla ice cream (optional)

1. Preheat oven to 400 degrees F.
2. Grease eight 6-ounce custard cups and dust with granulated sugar.
3. In heavy 3-quart saucepan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth.
4. Remove from heat.
5. Add vanilla; with wire whisk, stir in flour just until mixture is smooth.
6. In medium bowl,with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes.
7. Fold egg mixture, one-third at a time, into chocolate mixture until blended.
8. Divide batter evenly among prepared custard cups.
9. Place cups in jelly-roll pan.
10. Bake until edge of cake is set but center still jiggles, 8 to 9 minutes.
11. Cool in pan on wire rack for 3 minutes.
12. Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.
13. Serve immediately with whipped cream or ice cream, if desired.

[S02]

Re: what to do with heavy cream

OH! I did make a deliciously creamy pasta sauce with tomato soup and heavy cream once. It was just randomly mixing things together, but that would be yummy.

[Lusi]

Re: what to do with heavy cream

^^ I have made similar pasta sauce quite a few times and always loved the combination of tomato sauce/puree/soup with cream.

[Jal_Pari]

Re: what to do with heavy cream

can anyone please post recipe of alfredo with heavy cream

[Jal_Pari]

@Ira

I use this recipe and my hubby loves it. But this is for serious chocolate lovers only.

**Molten Chocolate Cakes Recipe #23544 **

When you cut into these warm cakes, their molten center flows out. You can assemble these in advance. (Up to 24 hours ahead, refrigerate and pop them in the oven for 10 minutes. Up to 2 weeks ahead, freeze and pop them in the oven for 16 minutes.)
by Sharlene~W
28 min | 20 min prep

SERVES 8

• 4 semi-sweet chocolate baking squares, chopped
• 1/2 cup butter, cut into pieces
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 large eggs
• 2 large egg yolks
• whipped cream (optional) or vanilla ice cream (optional)

1. Preheat oven to 400 degrees F.
2. Grease eight 6-ounce custard cups and dust with granulated sugar.
3. In heavy 3-quart saucepan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth.
4. Remove from heat.
5. Add vanilla; with wire whisk, stir in flour just until mixture is smooth.
6. In medium bowl,with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes.
7. Fold egg mixture, one-third at a time, into chocolate mixture until blended.
8. Divide batter evenly among prepared custard cups.
9. Place cups in jelly-roll pan.
10. Bake until edge of cake is set but center still jiggles, 8 to 9 minutes.
11. Cool in pan on wire rack for 3 minutes.
12. Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.
13. Serve immediately with whipped cream or ice cream, if desired.

Ira Thanks soo much…this sounds delicious…since I have all the ingredients I am gonna give this a try

[Lusi]

@Jal_Pari

can anyone please post recipe of alfredo with heavy cream

This is how I mostly make it, just switch milk with heavy cream.

@Lusi

Ok… I first make the roux with flour and butter-oil. I add garlic paste to the butter oil before adding flour to make the gue. Cook the garlic paste for a few mins, then add flour and cook that thing for few mins, then slowly add milk to it. Use a whisk and smoothen the paste, add milk till you get the desire consistancy (make sure it is not too think because it will thicken up when you add cheese and pasta). Then add your shrimps. shrimps taste really yummy is you can sort of grill them before hand, if you cannot then just add shrimps, cover the sauce and let them cook, they will be done in 2-3 mins. Once your shrimps have turned pink, add cheese, i use parmesan cheese. Mix the cheese and you sauce is ready. All your boiled fettucini pasta to the sauce, incorporate the sauce in the pasta and you are done.

Like shino said you have to keep ckecking the sauce, add more salt if needed, or more milk, or more cheese…

http://www.paklinks.com/gs/household-affairs-cuisine-corner/296599-shrimp-alfredo-pasta-philly-cheesesteak-sandwich.html#post6043574