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Brown Sugar Cream Submit Your Recipe
 
 
This is one of those recipes that inspired extra trips to the grocery store, just to see what we really could do with this amazing cream. Rich and smooth, it has a velvety mouth feel and a rich, mellow, toffee-like flavor. We dolloped it on Acorn Squash Cakes, Gingerbread Cakes, Spice Cakes; we dipped strawberries in it; we ate it right off the spoon and declared it good, very good.
 
Ingredients:

1 tablespoon water

½  teaspoon unflavored gelatin

2 cups heavy whipping cream

1/3 cup (packed) Wholesome Sweeteners Fair Trade Organic Light Brown Sugar

3 large egg whites
 
Directions :

Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.

Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
 
Source : Chef Will Goldfarb
 
 
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