Recipe courtesy of Wolfgang Puck
Cardamom Cream
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- Yield: about 1/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 208
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 82 mg
- Sodium
- 23 mg
- Yield: about 1/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 208
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 82 mg
- Sodium
- 23 mg
Ingredients
Directions
- In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
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