If you don’t have chamomile tea on hand, try using your favorite herbal tea instead. Steeping heavy cream with tea does require some planning as the chamomile cream needs time to cool, but once this step is out of the way, the rest is as easy prepping fruit and whipping cream. Herbal and sweet without tasting overpowering, this luscious Honey Chamomile Whipped Cream adds an intriguing twist to nearly any combination of summer fruit. Honey and chamomile - long time tea friends - taste spectacular mixed into cool, smooth cream. If you already love this summer dessert trick, get ready to add serious sophistication without much extra effort - whipping up heavy cream infused with chamomile tea and a drizzle of honey transforms this simple dessert into a special summer treat. Adding a dollop of sweetened whipped cream to a bowl of fresh fruit instantly transforms a healthy snack into a simple dessert. I love to slice and serve fruit with minimal fuss. Sun-ripened berries and stone fruits are so tantalizing and juicy that it almost feels like a shame to bake with them anyway. We’ve been keeping busy biking, bowling, and going to the beach, and all this activity seriously impacts my ability bake dessert in order to satisfy my sweet cravings.įortunately, summer fruit offers opportunities aplenty for preparing simple desserts that don’t require baking. Now that I have my own kids, summer means full days with my daughters and not much relaxation. When I was a teacher, summertime meant rest and recovery from a busy school year. Half a month has passed since I last posted, and, at least until August arrives, it doesn’t look like I’ll have much luck keeping up with my goal of sharing one recipe a week. This is just the reality of summer for me these days. With a delicately sweet herbal flavor, this easy-to-prepare topping tastes spectacular atop just about any kind of summer fruit. Place the top half back on and serve immediately.Dress up strawberries, peaches, or blueberries with Honey-Chamomile Whipped Cream.Take each half of the puff and spread a spoonful of the whipped cream on the bottom half.Whip on high for 1-1 ½ minutes or until fully combined and creamy. Add in the zest, powdered sugar, and vanilla.Whip the cream on medium setting for thirty seconds then scrape the sides.Place the solid part into the mixing bowl of a stand mixer with a whisk attachment (or a separate bowl if using a handheld mixer). Separate the chilled solid part of cream at the top of the can from watery liquid below it.Chill the bowl you plan to use in the freezer for 10 minutes.When cool enough to touch, slice puffs open lengthwise.Remove from the oven and cool on a wire rack or separate plate. Remove from the oven and cut a small slit in each puff and return to the oven for 5 minutes.Puffs should be risen and have a golden brown color to them. Bake in the oven for 15 minutes, then turn the temperature down to 350℉ and bake for 25 more minutes. ![]()
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