Espresso Whipped Cream
- 1 -ounce espresso beans, ground
- 6 ounces heavy whipping cream
- 3 teaspoons powdered sugar
- Chocolate Ganache Topped Pound Cake, recipe follows
Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.Chocolate Ganache Topped Pound Cake:
1 loaf pound cake
8 ounces semisweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.
Yield: 6 servings
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Brian Duffy, All Rights Reserved