Espresso Whipped Cream

Total Time:
1 hr 30 min
Prep:
10 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions

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.


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