SPICED APPLE-CIDER GRANITA WITH GINGER WHIPPED CREAM
Provided by Eugene I. Cleary
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Stir first 4 ingredients in saucepan over medium heat until sugar dissolves. Remove from heat, cover and let steep 1 hour. Strain mixture into 8-inch square metal baking pan. Freeze until edges begin to set, about 1 hour. Whisk; freeze again until mixture is slushy, about 1 hour. Whisk again to blend well. Freeze without stirring until granita is frozen solid, at least 3 hours or overnight. Using fork, scrape granita until entire mixture is mass of crystals. Cover and freeze until ready to serve.
- Scoop granita into 6 chilled glasses. Top with Ginger Whipped Cream.
DARK GINGERBREAD WITH MAPLE WHIPPED CREAM
Super moist and features two types of ginger.
Provided by TerryWilson
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
- Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
- Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
- Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 54.8 g, Cholesterol 94.5 mg, Fat 23.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 14.4 g, Sodium 308 mg, Sugar 24.3 g
GINGER WHIPPED CREAM
Steps:
- Combine all the ingredients and beat until soft peaks form. Chill until ready to serve.;
GRAPE GELEE WITH LEMON, BASIL AND CRYSTALLIZED GINGER WHIPPED CREAM
Provided by Tyler Florence
Categories side-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat. Simmer for 20 minutes until grapes are tender and skins have completely discolored. Using a potato masher squash the grapes to release all of the juices. Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin. Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible. This should yield about 3 cups (24 ounces) of liquid. If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off. Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated. Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses. Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set.
- To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger. Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes. Cut the grapes in half through the middle and add to a large mixing bowl. Dress the grapes with a little of the syrup and toss to combine. Discard the basil and reserve the extra syrup.
- To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form. Fold the ginger into the whipped cream but reserve a few pieces for garnish.
- To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream. Garnish with basil buds and some slivers of ginger. Drizzle each glass with some of the reserved lemon-ginger syrup and serve.
GINGER WHIPPED CREAM
Published in Gourmet magazine, November 1992. Serve on pies, cake, fruit salad, hot chocolate or coffee.
Provided by swissms
Categories Dessert
Time 5m
Yield 3 cups, 15 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl with an electric mixer, beat the cream until it just holds stiff peaks. Add the sugar and ground ginger; beat until it holds stiff peaks. Fold in the candied ginger.
Nutrition Facts : Calories 88.5, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 2.3, Sugar 1.6, Protein 0.5
LEMON-GINGER MOLASSES CAKE WITH WHIPPED CREAM
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
- Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
- Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
- Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.
GINGER WHIPPED CREAM
Steps:
- In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.
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