[Lightly Beaten Cream]
...Happy Thanksgiving...I realize this is pretty much an American Holiday...but I needed some 'whipped cream' to top my vegan Pumpkin Pie for Thanksgiving Dinner...
...so I gathered my implements...
...a big bowl of ice...
...and a chilled metal bowl...
...two cans of chilled full fat coconut milk...I don't think you can use the lowfat coconut milk here...
...just scoop the 'cream' off the top...there really wasn't much 'milk' in the can...it was mostly 'cream'...
...just put it all in your chilled bowl and start whipping with your balloon whisk...
...it will get really smooth and soft peaks will form when you lift the whip out of the 'cream'...
...then add some powdered sugar...I'd say just to taste...and Julia recommends 2 Tablespoons of sifted powdered sugar for a pint of cream...I also added a quick sprinkle of salt to mine...
...just fold the sugar in...
...until it's all incorporated...
...put a big ole dollop on your vegan pumpkin pie...
...this stuff is delicious!...and super simple to make...
Substitutions: Coconut cream for Whipping Cream
Recipe here:
Mastering the Art of French Cooking
p. 580 - 581
Looks delicious. I'm wondering why you added the salt? Does the finished product taste like coconut?
ReplyDeleteI buy cans of coconut milk for cooking sometimes but don't use it often as I'm concerned about sulfite preservatives. Both my low fat and full fat has the preservatives. What brand do you use?
wow!! i just saw this...very cool!
ReplyDeleteI would have a hard time making this because there is no room in the freezer to keep that much ice... but I will try and see if I can make ice outside... it is winter!
ReplyDelete