While I was whipping the cream for the tiramisu, it reached the most lovely consistency early on and I had to note it down to remind myself so that I can do something with it later. I think it would make a delectable sauce for fresh fruit (berries and stone fruit, something with a little bit of tartness to offset the sugar).

Whip 250ml plain/whipping cream and 2/3 cup sugar until it starts to thicken and has the consistency of pumpkin soup (best way I could think of to describe it, sorry if it’s crap!).

Also if you have the misfortune of over-beating your cream and it starts to curdle, don’t throw it out! Rejoice at the opportunity you have been given, continue beating it and you’ll find that you start making butter. There will be a lot of liquid produced but once you drain it, you’ll have the wonderful satisfaction of having homemade butter. It tastes better too (a lot of salted commercial butter has water added which is why many recipes specifically ask for unsalted butter).

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