Any recipes using heavy whipping cream?

Question

Any recipes using heavy whipping cream?

Answer 1

Desserts Using Heavy Cream

Answer 2

Recipes Using Heavy Whipping Cream

Answer 3

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The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 4

Begin with thoroughly chilled cream. Chill mixing bowl and beaters. Whip the cream on medium speed, using electric hand beaters When cream begins to form frothy peaks, start adding the sugar, (2 tablespoons to 1/4 cup granulated) a little at a time, along the sides of the bowl. Mix each bit in and continue adding to taste. If you add the sugar too soon, or too quickly, the cream will not whip up to full height. Cream is whipped when full, soft peaks form. For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract. For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar. For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar. One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well. Add all flavoring ingredients at the same time as the sugar. Polly

Answer 5

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It 's one of the best course about trading. It seems like Trading is almost totally based on Macro-economics. It also strikes me that since there are not nearly as many currencies as there are stocks/bonds/derivatives etc etc, there must be a large number of market players in each currency bracket. So logically, currencies must be very liquid true? Also, what is the risk of Currency trading, high or low? When I read the business section every day I notice that the Canadian loonie moves hardly a tenth of a cent on a regular basis (in comparison to the US dollar). So it seems like theres very little room for growth in currencies unless you leverage. On that note, whats the maximum leverage permitted for forex trading. I know in stocks its x2, and in derivatives its x10. Anyway the only way to know how to start a profitable buisness is by following some methods like the one that I suggested.

Answer 6

If you ever have leftover whipping cream and don't know what to do with it, pour it into an empty ice cube tray and freeze it. Once it's frozen, pop the cubes out of the tray and into a zip lock bag. Then, when you want to make a nice homemade soup and turn it into a cream soup, just drop in a couple of the frozen cubes, they'll melt right in the soup, give it a stir, and you'll have the most wonderful mouth-feel in your soup.



You can zap it in the microwave also to use it for anything else. I wouldn't do that if you are planning on making whipped cream out of it but for anything else that calls for whipping cream - this trick really works and you have it on hand.



You can also do that with leftover evaporated milk.

Answer 7

Ohh I have the best one. OK

Its for homemade alfredo sauce

Get a large flat pan, put the whipping crean in it

Add Garlic cloves or minced garlic, or powder

Add olive oil about 2 tsp

then throw in paramsain cheese, powered, shredded is the best



Now mix slowly on low until everything is evenly mixed and then add a pinch of salt.

MY HUSBAND LOVES THIS STUFF!

You can use it on chicken, pasta, noodles, whatever. Good Luck!

Answer 8

I never liked cream corn until I had this recipe at a nice restaurant here in Southern California....it is soooooooooo freakin good that I make it for Thanksgiving every year now. If you want it extra thick, refrigerate the mixture overnight and then put into the broiler when you're ready to serve:



Classic Creamed Corn au Gratin



1 lb. frozen kernel corn

1/2 t. salt

12 oz. heavy whipping cream

2 T. sugar

1 1/2 T. melted butter

Pinch white pepper

1 1/2 T. flour

3 T. parmesan cheese



Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add to corn, mix well and remove from heat.



Transfer corn mixture to casserole. Sprinkle with Parmesan cheese and brown under broiler.



Serves 6

Answer 9

Penne with Five Cheeses





salt

2 cups heavy whipping cream

1 cup crushed tomatoes w/o seasonings

1 bag (2 C.) Kraft Italian Cheese blend

2 tablespoons ricotta cheese (optional) *

6 fresh basil leaves, chopped

1 pound penne pasta

4 tablespoons (1/2 stick) unsalted butter



Preheat the oven to 500 degrees F.



Bring 5 quarts of salted water to a boil in a stockpot. Drop the penne into the boiling water and parboil for 5 minutes. Drain well.



While pasta is boiling combine all the ingredients, except the penne and butter, in a large mixing bowl. Mix well. After the penne is drained, add it to the ingredients in the mixing bowl, tossing to combine.



Pour mixture into shallow baking dish, put butter slices on top and bake uncovered for 10-15 minutes, or until bubbly and brown on top.



* Adding 2 Tbls. of ricotta cheese will make the dish

extra rich and creamy. Definitely not needed though if you don’t want to use it.

Answer 10

You can make alfredo sauce :)



or use it and make strawberries and cream :)



Alfredo sauce



A pint heavy whipping cream

6oz of parmesan cheese

salt and pepper to taste

1/2 tsp of chopped garlic

parsley to tase *(for texture)

1 tsp of olive oil



bring cream to light boil with olive oil, add chesse until it melts, add the remainer of the ingridients, let it simmer for 10 minutes stiring, let it thicken and you have a great tasting sauce :)



Strawbwrries and cream,



A pint of Heavy whipping cream

a pint of fresh strawberries



In the blender, mix the cream and half of the strawberries, blend together, the remainder of the strawberries chop up to small bite size pieces and add to cream. Place in fridge for about 2 hours and it will thicken up, serve and enjoy :)

Answer 11

Whip till stiff, spoon on yourself, and serve steaming hot to someone special.

Answer 12

CORN CHOWDER

2 c. Water

20 oz. Corn (Frozen or Canned)

2 C whipping cream (unsweetened)

salt & pepper to taste

Bacon Pieces or croutons



Put corn and water in a pot and. Bring to a boil, turn heat down and simmer for 20 min. Por into blender & Puree. Pour back into pot and add whipping cream., let simmer until thickened (aprox 20 min) Season to taste. Serve with bacon bits ( or croutons, but bacon is my fav.)



It sounds really wierd, and looks gross, but is super easy and taste very good. I'm really addicted to it!

Answer 13

Make whipped cream, of course. They make or buy a dessert for it to go with. Or make hot fudge sundaes, or some sort of ice cream sundae. Or make some chocolate pudding, put in a nice stemware glass,and layer the pudding with whipped cream. If you have Oreo cookies, crumble those and layer them with the whipped cream and pudding. But regardless of what dessert you choose, I'd make some nice, homemade whipped creamed to go with a dessert of your choice.

Answer 14

crush biscuits mix with butter put in base of tin

whip up cream add melted choc and mix put on top chill eat



or whip add chopped strawbs and meringue (eton mess)

Answer 15

This is my favorite thing to eat!





Chicken Korma



1/4 cup cashew halves

1/4 cup boiling water

3 cloves garlic, peeled

1 (1/2 inch) piece fresh ginger root, peeled and chopped

3 tablespoons vegetable oil

2 bay leaves, crumbled

1 large onion, minced

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon chili powder

3 skinless, boneless chicken breast halves - diced

1/4 cup tomato sauce

1 cup chicken broth

1/2 cup heavy cream

1/2 cup plain yogurt

1 teaspoon cornstarch, mixed with equal parts water







DIRECTIONS

Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.

Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.

Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.

Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Answer 16

Smoked salmon and corn chowdah! Email me for the recipe.

Answer 17

MONASTERY CREAMED SPINACH



6 cups pre-cooked spinach (squeeze to remove extra liquid)

4-6 cloves of garlic, chopped

1 onion, chopped

2 cans of tomato sauce

¼ to ½ cup heavy cream (depending on how creamy you want it)



In a large saucepan, sauté the garlic and onion together in Extra Virgin Olive Oil. Add some salt to bring out the flavor in the garlic and onion. Next, add in the two cans of tomato sauce. Let the sauce simmer on low to medium heat for about 15 minutes. Stir frequently.

Then, chop up the cooked spinach and add it to the tomato sauce in the saucepan. Keep the heat on low or medium. Let the spinach cook for about 15 minutes in the tomato sauce. Then add the heavy cream. Stir well.

Let it all cook together until some of the liquid goes away and the mixture thickens. Add salt and pepper as you like.

Put it into a serving dish, and serve hot. Or, you can make this into a casserole by pouring the creamed spinach into a casserole dish, then sprinkle cheese on top, and top with crushed bread crumbs.

Bake in the oven until cheese is melted.



ROTISSERIE CHICKEN FETTUCCINI W/ WHITE

WINE CREAM



1 whole rotisserie chicken

2 tablespoon butter

1 tablespoon olive oil

1/2 sweet onion sliced thinly in 1 x 1/4 inch sections

1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)

8 oz sliced fresh mushrooms

1/2 teaspoon chopped garlic (I use refrigerated pre-chopped)

1 1/2 cups white wine, divided

1 teaspoon cider vinegar

ground pepper and salt to taste

1 cup heavy cream at room temperature

1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps

1 tablespoon lemon juice

shredded parmesan cheese to taste

12 oz fettuccini noodles (may use a spinach noodle for added variety)



1. Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.

2. Cook your noodles following packaging directions.

3. Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper.

4. Deglaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan…do not reduce this liquid all the way). Reduce heat to medium-low.

5. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce).

6. Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes to thick).

7. Remove the sauce from heat and stir in the chicken.

8. Combine the sauce/chicken with the noodles. Stir well to coat.

Serve the pasta garnished generously with the parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.



PENNE WITH SAUSAGE CREAM SAUCE



1 pound sweet Italian sausage, casings removed

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, thinly sliced

4 garlic cloves,minced

2/3 cup dry white wine

1 (14 1/2-ounce) can diced peeled tomatoes, undrained

1 cup heavy cream

4 tablespoons chopped Italian parsley (flat leaf parsley)

1 teaspoon salt or to taste

freshly ground pepper to taste

1 pound penne pasta, cooked according to package

1 cup freshly grated Parmesan cheese, plus additional for garnish



Cook sausage in large skillet over medium-high heat. Remove sausage and set aside; drain excess grease from skillet.

Melt butter and oil in skillet; add onion and sauté until softened and golden in color. Add garlic, cook and stir 1 minute. Add wine to skillet and reduce volume by half, about 2 minutes. Add tomatoes and simmer 3 minutes.

Return cooked sausage to skillet, add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley, salt and pepper.

Place cooked Penne in a large serving bowl; pour sauce over pasta; add Parmesan cheese and toss to combine.

Serve sprinkled with additional Parmesan cheese.

Serves 6.



CREAM OF CHICKEN WITH WILD MUSHROOMS

SOUP



1 1/2 gal. chicken stock and meat from chicken legs

1/2 c. (8 tbsp.) butter

1/2 c. flour

1/4 c. sherry

Salt and pepper

1 tbsp. chopped garlic

Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)

A few domestic mushrooms

1 c. sliced leeks (optional)

1/4 c. chopped parsley

1/2 tsp. chopped thyme

1 pt. heavy cream (optional)



Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute).

In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).



CREAM PUFF RING



Recipe and 1/2

6 lg. eggs

1 1/2 c. water

1 1/2 sticks butter

1/4 tsp. salt

1 1/2 c. flour

One recipe

4 eggs

1 c. water

1 stick butter

1/8 tsp. salt

1 c. flour



Hint: 4 eggs recipe on 12 to 13 inch pan. 6 eggs use 16 to 17 inch pan.

After cool cover with Saran for awhile before cutting, split, fill and refrigerate.



Heat water, butter and salt until melted and mixture boils. Remove from heat and vigorously stir in flour all at once with wooden spoon until mixture forms a ball and leaves side of pan.



Add eggs one at a time beating after each until mixture is smooth and satiny. Cool mixture slightly (5 minutes).



Preheat oven to 400 degrees. Lightly grease pan and drop from spoon to make ring. Keep close together and smooth top so peaks won't burn. Bake about 1 hour until golden. Leave in, shut off oven for 15 minutes.



Then prepare filling for puffs.





CHANTILLY CREAM FILLING FOR PUFFS

Lg. box vanilla INSTANT pudding

1 1/2 c. milk

Pint (2 c.) heavy cream

1 tsp. vanilla



Prepare pudding according to directions using only 1 1/2 cups milk. Whip cream and vanilla (5 minutes until fluffy). Fold in pudding.

After you slice ring. Pull out the fleshy part before filling. The filled ring can be prepared a couple days ahead just be sure to cover with foil LOOSELY. So it doesn't get soggy. REFRIGERATE.



EASY CREAM CHEESE CLOUDS



1 (8 oz.) pkg. cream cheese

1/2 c. powdered sugar

1/4 tsp. vanilla extract

1 c. heavy cream

1 can cherry pie filling

Chopped nuts (optional)



Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into ten (3 1/2 inch) shells. Place on waxed paper-lined cookie sheet. Freeze two hours or overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired.



ANGEL FOOD CAKE WITH CHOCOLATE CREAM



from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.

Decadent!



I'll never forget the day I first tasted grilled angel food cake with a dollop of chocolate cream. Nothing has really been the same since. Of course you can make your own cake if you prefer, but store-bought is the simple and guaranteed-to-be fluffy option.





For the chocolate cream:



8 Tbsp confectioners sugar

4 Tbsp cocoa powder

2 Tbsp milk

1 cup (250ml) heavy cream

1 pinch cream of tartar

-

8 fat slices store-bought angel food cake

1-2 Tbsp confectioners sugar, for dusting



To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.

Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer to serving plates and top with chocolate cream. Serves 8.

Answer 18

Try any of my following favorites:



Saint Louis Pepper Steak



Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings





4 (6-ounce) beef fillets (have the butcher cut them in 1/2 to make 8 (3-ounce) fillets)

Salt

1 cup coarsely cracked black peppercorns

2 tablespoons olive oil

2 tablespoons unsalted butter

2 teaspoons finely diced garlic

2 teaspoons finely diced shallots

1/3 cup brandy or cognac

2 1/2 cups heavy whipping cream

2 tablespoons pure clover honey

1/4 cup stone ground mustard





Lightly salt both sides of the fillets. Then press each side firmly into the cracked pepper to coat.

In a large skillet, heat the olive oil on high heat. Add the fillets to the pan and cook to the desired temperature. Remove from the skillet and set aside. Note: after removing from heat the filets will continue to cook, so better under than over. 1 to 2 minutes per side for rare (cold red center); 3 to 4 minutes per side for medium rare (warm red center); 5 to 6 minutes per side for medium (hot pink center); 7 to 8 minutes per side for medium well (hot very little pink center); 8 to 9 minutes per side for well (hot center NO pink at all).



In the same pan over medium-high heat, add the butter, garlic, and shallots and cook until golden brown. Remove from the heat and carefully pour in the brandy or cognac. Alcohol is very flammable, so have a lid handy. Put the pan back on the stove on medium to medium-high heat and add the heavy cream. Cook until reduced by half, about 6 to 8 minutes. Whisk in the honey and mustard. Adjust seasoning with salt, if desired.



Plate the fillets, finish with the sauce, and enjoy. Serve with your favorite starch and vegetable. At the Top of the Riverfront we serve with roasted garlic mashed potatoes and sauteed fresh vegetables in season.

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Mocha Fondue



Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 10 to 12 servings



3/4 cup heavy whipping cream

1 pound semisweet chocolate, chopped

1/4 cup coffee-flavored liqueur

Dippers: Biscotti, strawberries, pineapple chunks, bananas





In a heavy saucepan, bring whipping cream to a boil. Remove from heat and add chocolate, stirring until smooth. Stir into a fondue pot, add liqueur, and keep warm over low heat. Serve with desired dippers.

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Fried Ravioli with Marinara Cream Sauce



Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 18 minutes

Yield: 12 to 15 appetizer servings



9-ounce package frozen 4-cheese ravioli

2 cups ground pecans

3/4 cup grated Parmesan

1/4 cup milk

1 large egg, lightly beaten

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Oil

Marinara Cream Sauce, recipe follows





Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.

Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.







Marinara Cream Sauce:

1 1/2 cups prepared marinara sauce

1/2 cup heavy whipping cream

In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.



Yield: 2 cups

Cook Time: 2 to 3 minutes

Ease of preparation: easy



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Bone-In Beef Tenderloin with Vanilla Potatoes and Piquillo Crab Sauce



Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 6 servings



Vanilla Potatoes with Cipollini Onions:

4 tablespoons butter

4 shallots, chopped

1/2 cup dry white wine

1 tablespoon thyme, chopped

1 vanilla bean, seedless and cut lengthwise

1 cup heavy whipping cream

Salt

5 Yukon gold potatoes, sliced in 1/4 inch pieces ans boiled until tender

6 cipollini onions, peeled and cooked until tender

Piquillo Crab Sauce:

2 tablespoons olive oil

5 shallots, chopped

4 tablespoons white wine

2 tablespoons lemon juice

2 tablespoons smoked paprika

1 cup heavy whipping cream

1 cup piquillo Spanish roasted peppers

Salt

2 tablespoons butter

1/2 cup crabmeat, cleaned of all shells



Beef Tenderloin:

6 (8 to 10-ounce) bone in beef tenderloins

2 tablespoons vegetable oil

Salt and freshly ground black pepper







To make the vanilla potatoes:

In a medium saucepan, heat 2 tablespoons of butter until melted. Then add shallots and cook for about 3 to 4 minutes, or until soft. Pour in the white wine and deglaze the pan. Next, add the thyme and vanilla. Bring to a boil and continue boiling for 4 to 5 minutes or until the liquid is reduced by half of its volume. Add the cream and bring back up to a boil. Once at a boil, reduce the heat to medium-low and simmer for 4 to 6 minutes, or until the mixture thickens. Remove from the heat, season with salt and cool. Blend the cream mixture in a blender and strain through a fine mesh strainer, and then set aside. In a saute pan, over medium heat, melt 2 tablespoons of butter. Add the cooked potatoes and cipollini onions and cook for 2 to 3 minutes, or until warm. Add the cream mixture and cook for another 3 to 4 minutes so that the potatoes and onions get coated with cream. Set aside until ready to serve.

To make the Piquillo Crab Sauce:

In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and cook until softened, about 2 to 3 minutes. Pour the white wine and lemon juice into the pan and stir to combine. Lower the heat to medium and add the smoked paprika and heavy whipping cream. Cook for 1 minute and then add the piquillo peppers, cooking for 1 minute more. Remove the pan from the heat, letting it cool briefly, and then pour mixture into a blender. Blend the red pepper mixture on low, then increasing to high, until smooth. Season the mixture with salt and then pour into a clean saucepan over medium heat and add the butter, gently stirring to combine. Add the crabmeat and cook for 1 to 2 minutes, or until the crabmeat is heated through. Reduce heat to low and simmer sauce until ready to serve.



To make the beef tenderloin:

Preheat an oven to 350 degrees F.



Place the beef tenderloin steaks on a clean work surface. Pat dry and then season with salt and freshly ground black pepper. In a large, oven-proof saute pan or skillet, add 2 tablespoons vegetable oil and heat over medium-high heat. When the oil shimmers, add the tenderloins and sear on 1 side, about 2 to 3 minutes. Flip steaks to cook on the second side and then immediately place the skillet in the oven to finish cooking, about 4 minutes more.



To serve, spoon a portion of the Vanilla Potatoes on the center of a plate. Place a tenderloin steak on top of the potatoes and then spoon a portion of the Piquillo Crab Sauce on top of the steak.



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White Chocolate Hazelnut Tartlets



8 (17 by 13-inch) frozen phyllo pastry sheets, thawed

1/2 cup unsalted butter, melted

6 ounces good-quality white chocolate, chopped

1 1/2 cups heavy whipping cream

1/2 cup hazelnuts, toasted, husked, and finely chopped

1/4 cup chocolate hazelnut spread (recommended: Nutella), optional

1 (3-ounce) bar bittersweet chocolate, grated, for garnish

Edible flowers, for garnish



Preheat the oven to 375 degrees F.

Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.



Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.



Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.



Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.





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Rock Shrimp with Spicy Creamy Sauce



Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 servings





Vegetable oil

1/2 cup real mayonnaise

1/4 cup plus 1 tablespoon heavy whipping cream

2 teaspoons Szechuan seasoning

2 cups tempura batter mix (recommended: Hime)

1 1/2 cups ice water

1 pound rock shrimp*

Endives, for garnish

Crispy onions (recommended: French's Original), for garnish

* NOTE: If rock shrimp are not available, use peeled and deveined shrimp





Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.

In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.



Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.



In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.





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