Bourbon-Chantilly Cream
The Jemima Code: Two Centuries of African American Cookbooks and Jubilee: Recipes from Two Centuries of African American Cooking
James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream.
Ingredients
- 1 cup heavy whipping cream
- 2 teaspoons powdered sugar, sifted
- 2 teaspoons bourbon
Method
In the chilled bowl of an electric mixer with chilled beaters, whip the cream to soft peaks. Sprinkle in the sugar and beat until blended, no more than 30 seconds. Add the bourbon, beating until stiff peaks form. Do not overbeat.
--
The Bourbon Chantilly Cream is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.
Yield
2 cups
