Recipe - Flavored Whipped Cream

1 pt Heavy cream; whipped
1 tablespoon Buckwheat honey; *OR*
3 tablespoon Quince jelly; melted

Makes 2 cups

1. In a chilled mixing bowl, whip heavy cream with a balloon whisk or
electric mixer until stiff. If using quince jelly, gently melt it over a
double boiler until smooth. Gently mix sweetener of your choice into the
whipped cream. Serve immediately .

2. Save leftover cream by spooning it into a sieve lined with a double
layer of cheese cloth. Set the sieve about 2 inches over a bowl, cover
tightly and place in the refrigerator for up to 48 hours.

NOTES : Just like a spoiled child, whipped cream has a tendency to be
temperamental. Sometimes it rises to the occasion, forming beautifully
stiff peaks. Other times it sulks and stays low, refusing to puff up and
whip itself into shape. Just like a wellbehaved child, whipped cream is a
delight because of its sweetness. One day when Martha was in her kitchen,
searching in vain for sugar, she added honey to some whipped cream. With
another batch, she used melted quince jelly. Both sweetened the cream
successfully, but the jelly had an added benefit: the gelatin in the melted
jelly acts as a stiffener and helps whipped cream stay firm for hours.
(Another way to improve the chances of making perfect whipped cream is to
freeze the bowl and the whisk or beaters for 15 minutes. This allows the
fat molecules around the bubbles of air to remain strong, and hold up the
foam.) Formatted and posted on 3/18/98 by Vale'rie Whittle
Recipe by: Martha Stewart

Posted to recipeludigest by Valerie Whittle catspaw@inetnow.net (Valerie
Whittle) on Mar 18, 1998