Rum Whipped Cream Food

COCONUT-RUM WHIPPED CREAM

Steps:

• In a bowl, whip the cream until soft peaks start to form.
• Add the sugar and whip until stiff peaks form.
• Whip in the coconut milk.
• Gently fold in the rum.
• NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes.
• Add 2 cups of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer.
• Cook for one minute.
• Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread in 1/2-inch-thick slices and remove the crusts.
• In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
• Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate.
• Continue adding bread, cutting it to fit the mold, and berries.
• Finish with bread and cooked berries, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding.
• Find a plate approximately the same diameter as the inside of the mold and place it on top.
• Weight the mold with a heavy can and refrigerate.
• Remove the weight after 6 to 8 hours.
• Cover the pudding with plastic wrap and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
• When it starts to thicken, add the sugar, vanilla, and rum.
• Continue to whip until it forms stiff peaks.
• Serve pudding in wedges with cold rum whipped cream.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
• Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
• Off the heat, stir in the remaining raspberries and the frambroise.
• Slice the bread in 1/2" thick slices and remove the crusts.
• In the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
• Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
• Continue adding bread, cutting it to fit the mold, and berries.
• Cover the pudding with plastic wrap and refrigerate over night.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
• RUM WHIPPED CREAM:.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
• When it starts to thicken, add the sugar, vanilla and rum.
• Continue to whip until it forms stiff peaks.
• Now, fold in almonds.
• Serve cold.
• Serve the pudding in wedges with rum whipped cream, delicious!

CHOCOLATE RUM ESPRESSO WHIPPED CREAM

Steps:

• Crush the chocolate covered coffee beans and set aside.
• Beat all ingredients in medium bowl to soft peaks.
• Cover and chill for up to 4 hours.
• Just before serving either fold the chocolate coffee bean bits into the whipped cream or sprinkle them on top of the whipped cream after it's on your dish or cup.