3 cups blueberries, raspberries, blackberries, halved strawberries, and/or halved pitted cherries
1/4 cup sugar
1 tablespoon honey
2 tablespoons tawny port, ice wine, Champagne, or lambrusco or 1 tablespoon Grand Marnier
Lemon Frozen Yogurt, recipe follows
Whipped Cream, recipe follows (see Cook's Note)
6 fresh herb sprigs, such as mint, basil, or lemon balm
1 quart plain low-fat yogurt
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
Zest from 1 lemon (reserved from below)
2 to 3 lemons
3 tablespoons sugar
1 cup (8 dollops) heavy cream
1 to 2 tablespoons sugar
1 teaspoon vanilla extract
One of the most important things to master in sundae making is whipped cream. Well-made whipped cream is one of life's true pleasures. At our stores, we whip the cream in a bowl with a whisk, 1 cup at a time. One cup will serve 8 to 10 people, so we whip cream many times per day. A few hints: Invest in a balloon or piano whisk, which has more wires than a regular whisk; these whisks incorporate the air into the cream faster than a standard whisk. If you can find non-homogenized cream from a local dairy, the cream will whip up faster and the whipped cream will have a lovely light yellow hue. And chill the bowl. The colder the cream and the bowl, the faster the cream will whip and thicken. For some desserts, like Oslo Ambrosia, I like to whip the cream to soft peaks. For others, I whip it to a firmer stage so that it will sit on the top of the sundae or other dessert in the traditional way. And if you do over-whip the cream slightly, so it begins to turn a bit bumpy, just add a tablespoon of fresh cream and whisk lightly to smooth it out. You can make whipped cream with honey or maple syrup. Just blend a little cream with the thick honey or syrup to thin it enough to blend easily with the rest of the cream.
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