Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Orange Whipped Cream
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- #52385
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 teaspoon orange peel, grated
1 cup sugar
1/3 cup flour
1 dash salt
3 egg yolks
1/2 cup orange juice
1 tablespoon lemon juice
1 1/2 cup whipping cream
directions
Grate orange peel; set aside. In a medium saucepan combine sugar, flour and salt. In bowl, stir together egg yolks, orange juice, and lemon juice.
Whisk yolk mixture into sugar mixture in pan. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute more. Remove from heat.
The mixture will be thick and will thicken more as it cools. Stir in orange peel. Set pan in a bowl of ice water; stir occasionally until cool.
In chilled bowl, beat whipping cream with chilled beaters of electric mixer on medium speed until soft peaks.
added by
Gruntasan
nutrition data
50 calories, 3 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
March 6, 2009
One BIG problem with this recipe is that it is not complete. I had two seperate bowls of ingredients and no instructions on how to combine them. Do I fold them together or beat them together? I opted to beat them together for about a minute and the frosting was a HUGE hit. I split an angel food cake, spread raspberry jam on each layer and topped the jam with this whipped cream. DELICIOUS!