Tangy Whipped Cream Food

CHOCOLATE SHAVED ICE WITH TANGY WHIPPED CREAM

Steps:

• In a medium saucepan over a medium-high heat, combine 2 1/2 cups water, the cocoa powder, granulated sugar, espresso and salt and whisk constantly until the mixture is combined and the sugar dissolves, 3 to 5 minutes.
• Whisk in 2 teaspoons of the vanilla. Remove from the heat and pour into a shallow freezer-safe container like a baking dish. Freeze until solid, at least 4 hours and up to overnight.
• Before serving, make the whipped cream. With an electric mixer, beat the heavy cream and confectioners' sugar on high speed until medium-stiff peaks form. Beat in the crème fraîche and remaining 2 teaspoons vanilla on low speed.
• Remove the chocolate ice from the freezer about 5 minutes before serving. Using a large fork, rake the mixture to form large icy shavings. Divide the shavings into serving glasses, dollop with the cream and garnish with flaky sea salt.

CREME FRAICHE

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

TANGY WHIPPED CREAM

Steps:

• In a stainless steel bowl, add the two creams and whip on medium speed until it starts to thicken.
• Add the vanilla and icing sugar 1 tbsp at a time until consistency is thick.

EGG CREAM

Steps:

• Pour ½ cup whole milk into a 16-oz. glass and place spoon in glass. Pour seltzer (or squirt if using siphon) into glass to reach ½" below rim; a snow-white foam will develop. Pour ¼ cup chocolate syrup into center of white foam, then stir in syrup and remove spoon through center of foam. Editor's note: This recipe was first printed in the February 2002 issue of 'Gourmet.'