California Central Coast Recipes
This is our adaption of Paul Prudhomme's Cajun dessert topping recipe. This is definitely NOT Mediterranean! But I included it in our recipes because it's so easy and a great way of topping off everything from Bread Pudding, Pumpkin Pie, fresh fruit, strawberry shortcake to chocolate mousse. And since normally the Mediterranean Diet is so healthy, once in a while it's ok to splurge a little.
Ideally the cream should not be stiff like whipped cream, but a velvety consistency which "flow" over the dessert item.
Preparation time: 15 minutesCooking time:
3/4 cups Whipping Cream
1 teaspoons Vanilla Extract (generous amount)
1 teaspoons Brandy (generous amount)
1 teaspoons Grand Marnier (generous amount)
1/3 Cup Sugar
2 Tablespoons Sour Cream (heaping)
1 Refrigerate in the freezer for at least fifteen minutes the medium-sized mixing bowl and beaters you plan to use. (Until very cold!)
2 Combine together the whipping cream, the vanilla extract, the brandy and Grand Marnier and beat with an electric mixer on medium speed for one minute.
3 Add in the sugar and the sour cream and beat on medium speed about three minutes or until soft peaks form. Do NOT overbeat! (It will turn the mixture to butter.)
4 Put into container and chill until serving time. Makes about 2 Cups.
5 Note: This topping is best made the same day as when the dessert is served. After a day or so, it starts to breakdown and becomes liquidy.
This always puts a nice little finish on desserts served throughout the year.