Sunday, June 21, 2009
I am digging Mark Bittman's "Swedish Cream." Here it is on some Jersey blueberries, breakfast of champions. To make swedish cream, which is basically whipped cream with sour cream added, you use twice as much heavy/whipping cream as sour cream; beat the heavy until its thick (don't go as far as stiff peaks), add your sweetener and vanilla, then the sour cream, mixing thoroughly. Fat is flava!