can whipping cream be frozen??

[BuddhaGirl]

I don't want to throw out what I have left over from my panna cotta. I have always wondered about that!!

Anyway, I made this yesterday and it was to die for...the lemon flavor was pretty intense, so it would make any lemon lover very happy :-) I also whipped up a blueberry coulis to serve with it.



Meyer Lemon Panna Cotta:

* 1 envelope unflavored gelatin
* 1 cup + 2 tablespoons superfine sugar
* 1 cup whipping cream
* 1 cup Meyer lemon juice (4-6 Meyer lemons)
* 2 tablespoons finely grated Meyer lemon zest
* 1 cup nonfat Greek-style yogurt

Sprinkle gelatin over 1/2 cup cold water in a small ramekin; let it soften for 5 minutes or until no dry spots remain.

Combine sugar and 1/2 cup water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly.

Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir, which will avoid air bubbles.

Pour mixture into a 5-cup bowl or mold. Tap the bowl on the counter to remove air bubbles. Cover and chill until set, 6 hours to overnight.

[housewolf]

1. It can be frozen, but it won't whip well when thawed

but it will be fine to use for cooking or baking

[BuddhaGirl]

4. cool!

I didn't want to whip it anyway, so that works! :hi:

[Warpy]

5. You can also eat it frozen

it's really great with warm pie or warm spice cake.

[japple]

2. That recipe sounds great. Mind if I borrow it? Maybe you should

whip the cream and then freeze it. When you thaw it out, it won't be quite as "pouffy" as it was when you originally whipped it, but it will still be fine to use as a dessert topping. I freeze whipped cream all the time.

[BuddhaGirl]

3. sure - hope you enjoy it!

thanks for the reply :hi: