On March 7th we celebrate the 2010 Academy Awards. An evening full of beautiful women, handsome men, amazing clothes, red carpet interviews, exclusive parties and for the lucky few, an Oscar. If you visit the Oscar website you can find information on all of the nominees, a ballot, and fun videos on all that goes into the production like photographing the co-hosts, Steve Martin and Alec Baldwin. I’m watching on the 7th just to see the two of them work together.
Nominated for Best Leading Actress is Meryl Streep for her role as Julia Child in Julie & Julia. First I think she is a brilliant actor and can play just about anything. Loved her in The Devil Wears Prada, It’s Complicated and about twenty other films. However she and her role as Julia Child has inspired this recipe I’m sharing today as part of the Gluten Free Progressive OSCAR Dinner Party. This is where we share foods inspired by nominees and that can be served at your Oscar Watch Party. The entire list of blogs participating is at the bottom of this post.
On pages 580 and 581 of Mastering the Art of French Cooking, you can find directions on how to make whipped cream. There are a few tips shared that are key. First, everything must be very cold. That means the cream to be whipped and the bowl and whip you will use. Next you will want to use a balloon whip.
Well in order for me to have whipped cream I was going to have to find something different to whip to make it dairy free. Having used coconut milk for ice cream and having readers tell me it was possible I decided to give it a try. The verdict: AMAZING!!!!!!!!!!!!!! I think both my husband and I could have jumped in head first to the bowl. It tasted amazing. The first little taste I could taste coconut but after the second lick it was just whipped cream. I couldn’t even get it out of the bowl fast enough so he could lick the beater and bowl.
Now I will say I made way too much thinking I might not make enough, but the leftovers really lasted a long time and we enjoyed them every day for almost a week. You may want to half the recipe which will work just the same but might not last as long.
Now that I have whipped cream the possibilities are endless. But now my mind wanders to chocolate mixed into the cream. Hmmmm.
So what will you do with your whipped cream? Here’s what I did with mine. I served it over mixed berries with Aleia’s almond cookies and shaved Gnosis Chocolate. Take a look but no licking your computer screen.
2 cans of coconut milk full fat
1 cup powdered sugar
Place your cans of coconut milk in the refrigerator for a minimum of 24 hours. The longer the better. So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.
Also, place your bowl and whip into the freezer for at least 3 hours to chill. I use my son’s Kitchen Aid mixer with the balloon whip.
Once you take your bowl and whip out of the freezer and set up the mixer do not waste time. You need to keep the equipment cold. Open the cans at the bottom with a bottle opener to drain off the coconut water. Save this it is great for smoothies. Now open the top of the can all the way and scoop out the thick cream.
Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate. As it starts to whip and increase in volume, gradually add in the powdered sugar. Once it’s mixed and looks fluffy like whipped cream, well you now have whipped cream. Tip from J.C.- look for the beater to leave light traces on the surface of the cream.
I’m not sure if this will work with a different sweetener such as agave. I do have agave granules that I will try just for my readers.
Now make sure you check out everyone hosting this month’s Gluten Free Progressive OSCAR Dinner Party.
Thursday February 25- Alison from Sure Foods Living
Friday February 26- Ellen from I Am Gluten Free