OTT: The Sweeter Side of the Menu

Recognizing that we at On The Table have been somewhat remiss in not bringing our readers any recipes from the sweeter side of the menu, we were enticed into action upon encountering this recipe for a thick and fruity whip cream.

Reliving past encounters with near-life-changing desserts—recall the ethereal beauty of Duca’s New York cannoli, Mollica’s imported tiramisu, and the house-made baklava at the Caspian Cafe—only furthered our enthusiasm to pursue, at home, the decadents of dessert. A wise philosopher once suggested that dessert be eaten first, as life is but a fleeting breath. We say, sometimes dessert is all you need…or at least all you want.

The brilliance of this dessert recipe, à la chef Stella Parks of Serious Eats, is its simplicity and versatility—plus it lasts in the fridge for days. What makes it work is the moisture absorbency of the freeze-dried fruit, allowing it to rehydrate by absorbing much of the cream’s moisture.
The use of a food processor minimizes the incorporation of air thereby creating a thick and stable whipped cream that is frosting-like spreadable.

So pull out the fresh fruit, whip up some waffles or just spoon on some vanilla ice cream—this thick and fruity whip cream is brilliant in any sweet situation.

Ingredients:
freeze-dried raspberries (or other fruit), ½ ounce (15g)
sugar, 1¾ ounces (¼ cup)
heavy whipping cream, 16 ounces (2 cups)

After placing plastic wrap over the bowl of your food processor and then attaching the lid, blend the freeze-dried raspberries with the sugar until they have combined into a powdery-fine consistency. (Without the addition of plastic wrap, you kitchen will be engulfed in a chalky fog, the likes of a dried-raspberry bomb fallout—fun, but not pleasant.)

Add in the cream once you’ve stopped the whirling blades. With a fork, carefully incorporate the cream into the raspberry powder, leaving no dry pockets. Reaffix the lid, blend until you achieve a frosting-like consistency. Don’t blend for more than two minutes or you might discover that you’ve made a fruity butter.

Slather this on anything in sight. And in the unlikely event you have leftovers, an airtight container will keep in the fridge for up to a week.

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