Chickpea Whipped Cream

Chickpea Whipped Cream Makes about 2 cups 1(15-ounce) can unsalted chickpeas 1/8 teaspooncream of tartar 1 teaspoonvanilla extract 2 tablespoonssuperfine sugar Drain and reserve the liquid from the cans of chickpeas. Save the chickpeas for another use and transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer. Add the cream of tartar and vanilla and begin whipping at medium speed. Slowly add the sugar and continue to whip for about 10 to 15 minutes, until firm peaks with slightly softened tips form. Recipe Notes Make ahead: This icing is … Continue reading Chickpea Whipped Cream

Creme Fraiche

¬†Creme Fraiche “Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you’ll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.” Ingredients 2 cups heavy cream 3 tablespoons cultured buttermilk Directions Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using. Continue reading Creme Fraiche