Ginger Whipped Cream
Ingredients
2 cups
heavy cream, cold
3 oz.
peeled fresh ginger, minced
¼-½ tsp.
Kowalski's Ground Ginger, to taste
¼ cup
sugar
Directions
- In a medium saucepan, combine cream with fresh and ground ginger over medium-low heat; bring to a simmer but do not boil.
- Cover and let cool; refrigerate overnight.
- Strain solids from cream.
- Whip cold cream until soft peaks almost form.
- Whisk in sugar just until dissolved.
- Use immediately or refrigerate, covered, until ready to use. Serve it spooned on top of Pumpkin Panettone Bread Pudding or in our recipe for Lemon-Ginger Mousse.
