Blueberries With Maple Whipped Cream Recipes

Steps:

• Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
• Layer fruit in a bowl, spoon over whipped cream and serve.

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

Steps:

• In a medium bowl, combine blueberries, sugar, and lemon zest and juice; set aside.
• Using an electric mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form, about 2 minutes. Keep on whipping, and add maple syrup in a steady stream; continue to whip until maple cream is thick and velvety, about 1 minute more. Divide berries among serving bowls; top with maple cream.

Steps:

• Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
• As cream begins to thicken, add grated lemon peel and powdered sugar.
• Drizzle in the lemon juice and whip until stiff. Refrigerate.
• Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
• In a large bowl, pour cream mixture over bread cubes; mix well.
• Fold in blueberries.
• Pour into a 2-quart baking dish.
• Refrigerate 15 to 30 minutes.
• Preheat oven to 350°F
• Bake uncovered until set, about 30-40 minutes.
• Serve warm with lemon whipped cream on top.