Whipped cream is a rich, creamy base for making desserts with fruit.
You can make berry mousse, raspberry cream puffs, pineapple crème brûlée, trifle, strawberry soufflé, and more!
Raspberry mousse is a rich, fruity, decandet mousse.
Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water to make raspberry puree.
Raspberry puree is strained to remove the seeds of the raspberries, and only have the pure raspberry sauce left.
Gelatin is added to raspberry sauce, and then it’s thickened in a saucepan over medium heat. After raspberry sauce has thickened, it is left to cool to room temperature.
Whipped cream is whipped until stiff peaks form. Raspberry puree is added to the whipped cream and folded together to make raspberry mousse.
You can pipe raspberry mousse into ramekins, and then add a couple of raspberries on top as a garnish.
Angel Food Cake Trifle
Vanilla pastry cream is placed in the bottom of a dessert glass.
Angel food cake is cut into small 1″ squares, and then sprinkled on top of the pastry cream.
Add raspberries, blueberries, strawberries or blackberries.
Repeat the layers until it reaches almost the top of the glass.
Top with freshly whipped cream and a couple of berries as a garnish.
Raspberry Cream Puffs
Raspberry cream puffs are fruity cream puffs made with choux pastry.
Raspberry cream puffs are made by combining raspberries and icing sugar in blender and blending on medium speed, creating raspberry puree.
Whipping cream is whipped together with raspberry puree to create the filling for the cream puffs.
Pipe raspberry cream mixture into the cream puffs.
You can add a chocolate ganache icing on top, or simply dust with icing sugar.
Blackberry mousse is a fruity mousse with memorable blackberry flavoring.
Blackberry mousse is made by adding pureed blackberries and hot water in a blender and mixing together.
The blackberries must be strained and then the remaining blackberry sauce is cooked to thicken it into a puree.
Gelatin is bloomed in a bit of water, and microwaved together.
Heated gelatin is added to blackberry puree and and whisked together.
In a stand mixer fitted with the whisk attachment, heavy cream is whipped with vanilla extract until stiff peaks form.
Fold blackberry puree with gelatin into the whipped cream and chill until you’re ready to serve.
Pineapple Crème Brûlée
Pineapple crème brûlée is a creamy, citrusy dessert with a brûléed sugar top.
Pineapple crème brûlée is made by cooking the pineapple with a bit of water and brown sugar.
Once the pineapple has caramelized with the brown sugar, it is pureed using a food processor.
Whipped cream is heated in a saucepan with brown sugar, lemon zest and salt until it begins to simmer.
In a separate bowl, egg yolks, an egg, and lemon juice are whisked together.
Hot cream mixture is poured into the egg mixture and whisked together to temper the eggs.
Vanilla extract is mixed into the cream mixture, along with caramelized pineapple puree to make the crème brûlée base.
Crème brûlée is placed into ramekins and then baked in the oven. After they have been cooled and chilled in the fridge, they are ready to be brûléed with granulated sugar and a cooking torch.
The pineapple is added, along with lemon zest for a citrus flavored pineapple crème brûlée.
Strawberry soufflé is light and fruity whipped cream dessert.
Whipped cream is whipped with an electric mixer until stiff peaks form. Whipped cream is placed in the fridge to chill it while preparing the rest of the soufflé.
Strawberry puree is heated in a saucepan over medium heat with gelatin. Strawberry puree is cooled, and then whipped with an electric mixer. Strawberry puree will expand and add a ton of air to it.
Strawberry mixture is gently folded into the whipped chilled cream.
In a separate bowl egg whites are beaten with an electric mixture with a pinch of salt until soft peaks form.
Granulated sugar is added to the egg whites, and then beaten until stiff peaks form.
Fold egg whites into strawberry cream mixture.
Strawberry cream mixture can be piped into ramekins, and then frozen for a few hours.
Place the soufflé in the fridge for 2 hours, right before you’re ready to serve it.
Add a little whipped cream dollop on top, as well as a few sliced strawberries right before serving.
Blueberry mousse is made by making blueberry puree.
Blueberries are heated together with sugar and lemon juice in a saucepan over medium heat.
After the blueberry mixture has thickened, it is blended together and strained through a mesh sieve.
In a stainless steel mixing bowl, egg whites, sugar, and cream of tarter is mixed together. Heat the mixture over a pot of water simmering with a few inches of water in the bottom.
Once the mixture has thicken, it is removed from the heat source, and beat until the egg whites become stiff peaks.
In a stand mixer, heavy cream is a placed in a metal bowl fitted with the whisk attachment, and whipped until soft peaks are formed.
Gelatin is bloomed with a bit of water, and then whisked into the blueberry puree.
Egg white meringue is folded into blueberry puree to add a ton of light airiness to the mousse.
Finally, fold soft peak whipped cream into the blueberry mixture and chill for a few hours prior to serving.