Just three ingredients and a food processor is all you need to achieve this thick and fruity whipped cream.
, but, unless you get heavy-handed with some sort of extract, it's typically a subtle thing, pale and mild. A grace note, nonessential to the whole., you can make an outrageously vibrant foundation for the most flavorful whipped cream around.
to pulverize the freeze-dried fruit, part of the reason I favor a food processor is that it turns this sort of recipe into a one-bowl affair.are absolutely terrible at aerating the cream, but in the right context, that's actually a very good thing. Working less air into the cream allows it to churn up far more dense and thick, almost like an eggless gelato.
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