Dump all the ingredients in a blender and whizz on high for 30 seconds.
Bottle in a tightly sealed container and keep in the fridge.
Be sure the shake the bottle well before serving.
This will keep for up to two months in the fridge.
Note: Don't use heavy cream, it tends to separate.
If you can't find light cream, use half and half, or whole milk.
Combine ricotta cheese, cream cheese, juice and confectioners' sugar in food processor or in blender.
Process until smooth.
Add heavy cream and process just until blended. Great served with bread pudding or fruit crepes.
put a little bit of heavy cream on the bottom.
Put
n another bowl whip the Heavy Cream.
In a seperate small
Prepare pie shells.
Peel and slice apples.
Mix togeth- er 3/4 cup sugar, flour, 1/2 teaspoon cinnamon and heavy cream.
Pour over apples.
Mix well.
Arrange in pastry shell.
Combine and sprinkle over top 1 tablespoon sugar and 1/4 teaspoon cinnamon.
Bake 50 to 60 minutes in a 350 degrees oven.
iploc bag until ready to use.
Cut the vanilla pod
using a hand mixer), cream the butter and sugar on
gh heat until the pastry cream thickens and begins to bubble
orch and mindful that you're holding something that could burn down
ugar is dissolved. Stir in heavy cream, leftover juice from the berry
For the shortcakes, use first 8 ingredients: Preheat the
put the heavy cream and cream cheese (Do not use the cream cheese fat
ke the Pound Cake:
Cream together the butter and
FOR BAVARIAN CREAM:.
Whip the heavy cream until it forms soft peaks.
br>Refrigerate until ready to use.
For the cake:
mpletely.
Prep the ice cream:
Let the vanilla ice
ell all ingredients for the cream (except heavy cream) together.
Heat the
>Once cool, stir in heavy cream and vanilla.
Chill for
eantime take your pint of heavy cream and mix it with the
he pan bottom, and then use a soup spoon to press