I already had the bottle of cream in the fridge, I just wanted to make it a bit more special than my usual vanilla whipped cream. I spied a big jar of walnuts and brown sugar, yes that would work nicely, thank you. To echo the flavour of the pancakes I also added a pinch of cinnamon. So Whipped Cream with Candied Walnuts was born.
I am thinking that this combination could be used in so many ways, think sandwiched between a soft and airy sponge, spooned over a warm scone or piled over stewed fruit. It is a winning combination of softly whipped cream and super crunchy and just sweet enough walnuts, heavenly.
Ingredients for the Candied Walnuts, 1 cup of whole walnuts, 2 tablespoons brown sugar and a large pinch of cinnamon
In a small, heavy based, non stick, frypan, on low heat add the walnuts, brown sugar and cinnamon, give it a stir every five minutes for about 15 minutes. By that stage the walnuts should be quite crispy, now add a few drops of water and I really do mean just a few drops, the mixture will sizzle a bit. Keep stirring until the moisture melts the brown sugar and starts to coat the walnuts
Keep stirring until there is no moisture left and all the sugar has dissolved and has adhered to the walnuts, don't be tempted to add too much water or turn heat up during this process
Scrape candied walnuts out onto a cutting board to cool
Once cool, chop walnuts, but not too finely
Then you just whip the cream in the usual manner, I used 350 ml of cream, with 1 teaspoon of vanilla essence and 1 teaspoon icing sugar. Spoon whipped cream into a suitable bowl then top with candied walnuts. I used a serving bowl that was not too deep so that with each spoonful you got a good ratio of whipped cream and candied walnuts.
Try not to eat it all in one go!
Have a lovely day,
💕Fi
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