Whipped Evaporated Milk Recipes

MANGO WHIP

Steps:

• Pre-chill both the whole mangoes and the evaporated milk.
• Peel and dice the mangoes into small cubes. Place most of the diced mango in a blender or food processor and puree to a smooth, silky consistency. Reserve a small portion of the diced mango for garnish.
• Pour the pre-chilled, non-fat evaporated milk into a pre-chilled mixing bowl and whip at medium-high speed to the consistency of semi-stiff peaks.
• At this stage, gently add the mango puree and mix on slow speed for about 30 seconds, incorporating the two ingredients thoroughly. This step may also be done by hand, folding the mango puree into the whipped milk for a firmer overall consistency.
• Place a small portion of the reserved, diced mango in the bottom of each individual serving glass. They spoon in the Mango Whip. Chill the filled glasses for at least 15minutes before serving. Garnish with a small sprig of mint.

WHIPPED EVAPORATED MILK

Steps:

• 1. Sweeten evaporated milk with powdered sugar and a touch of vanilla before whipping it into a foamy topping for cocoa, pie or fresh fruit. A bit of gelatin will give it staying power for a beautiful presentation.
• 2. POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.
• 3. BEAT on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff. Serve immediately spooned over fresh fruit or your favorite dessert.
• 4. NOTE: For Whipped NESTLÉ® CARNATION® Evaporated Milk that holds up to 30 minutes: Sprinkle 1 teaspoon gelatin over 2 tablespoons water in small, microwave-safe bowl; let stand for 2 minutes. Microwave on HIGH (100%) power for 40 seconds; stir. Let stand for additional 2 minutes or until dissolved. Pour 1 cup NESTLÉ® CARNATION® Evaporated Milk or Evaporated Fat Free Milk and dissolved gelatin into small mixer bowl; follow recipe for Whipped Topping. Serve immediately or cover and refrigerate for up to 30 minutes. This recipe makes 4 cups.
• 5. ANOTHER NOTE: I haven't tried this one yet, and I certainly haven't tried it with the recipe I posted for Homemade Evaporated Milk. However, I will do so soon and post my findings. If any of you get to it sooner, please post your experiences and what you think of it. (w/pics if possible-I know they aren't always possible!).

WHIPPED EVAPORATED MILK

Steps:

• Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
• Sugar and vanilla may be added and whipped in at this stage, if desired.

MOTHER'S WHIPPED LIME DESSERT

Steps:

• In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
• When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
• Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.