3 recipes that use whipped cream, with photos, step-by-step instructions and cook times. The quickest, Chocolat chaud, takes 10 minutes. It is most often cooked with single cream, sugar and allspice berries.
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Kesar paneer kali are oval sweets of soft home-made paneer coloured with saffron, poached in light rose syrup and soaked overnight, then split and filled with cherries and pistachio. They're spongy, juicy and delicately floral. Serve them chilled; the book's photo shows them topped with a swirl of whipped cream too.
Paris's grand tearooms have served chocolat chaud since the 1800s, and it is nothing like a powdered cocoa drink: dark chocolate is melted into hot milk and cream until it is thick, glossy and rich enough to coat the cup. Parisians drink it in small cups on cold afternoons, often with a pot of whipped cream on the side and a pastry. It is also a winter treat at home after a walk. Use chocolate you'd enjoy eating. Chef's tip: keep the heat low and whisk; letting it boil is the common mistake and the chocolate can turn grainy and catch on the bottom.
Svíčková is the dish Czech families make for weddings, name days and big Sunday lunches, and in Prague pubs it appears on the menu as the proud centre of the week. Beef is marinated for a day or two with root vegetables and spices, slow-roasted, and the vegetables are then blended into a smooth, sweet-sour cream sauce. It is always served the same way: sliced beef, a pool of sauce, bread dumplings, a spoonful of cranberry sauce, a twist of whipped cream and a slice of lemon. Many cooks under-season the sauce; it should taste clearly of vinegar, sugar and allspice, not just cream. The optional smoked bacon that flavours the vegetables is pork; leave it out and the sauce is still rich. Chef's tip: blend the sauce until completely velvety, then push it through a sieve; that silky finish is what makes svíčková special.
