[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
