![]() ![]() Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary. Divide the macerated strawberries between four bowls. Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form. Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry. Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar. Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar. Set aside to cool to room temperature, then refrigerate, covered, until well-chilled Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally. Yes, you’ll want to keep your coconut whipped cream refrigerated to keep it fluffy.Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour.Ĭombine the cream, honey and 1 sprig of the rosemary in a small saucepan. Does coconut whipped cream need to be refrigerated? This coconut whipped cream is best stored in a covered container in the fridge for up to 4 days. It would also be great on top of hot apple cider or hot chocolate. If making by hand, start whipping the ingredients with a cold whisk or, if using a stand mixer, turn to medium-high. This coconut whipped cream is delicious atop a variety of sweet treats like apple crisp, mini pumpkin pies, or in between two oatmeal cookies (for an oatmeal cream pie vibe). Add cream (straight from the fridge, you want it cold), sugar, and vanilla to a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Ways to Use Homemade Coconut Whipped Cream
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