Friday, November 23, 2007


Here's a great way to use up some crystallized ginger. It goes really well in this topping. And this topping is also good on apple pie..

Ginger Cream Topping for Pumpkin Pie (and other pies too)

1 cup heavy whipping cream, very cold.
1/2 cup Mascarpone (or 6 Tbsp. Mascarpone substitute, see recipe below)
1/4 cup 10 X sugar
1/2 tsp. dried powdered ginger
1-1/2 tsp. brandy (optional)
1 tsp. vanilla powder or vanilla extract
3 Tbsp. finely chopped crystallized ginger

DIRECTIONS: Chill beaters and small deep bowl for about 15 minutes, preferably in the freezer. Whip the cold heavy cream (be sure the carton says heavy whipping cream -- there is a difference in creams) till it's stiff. Set aside in fridge. In medium bowl, whip the Mascarpone (or substitute) till it's smooth and creamy. Add the sugar and powdered ginger and whip again till it's smooth and creamy. Add the brandy, vanilla and crystallized ginger and whip again till ingredients are incorporated. Add the whipped cream and beat till everything is incorporated.
Refrigerate till ready to use.

Mascarpone Substitute: 

8 oz. cream cheese 
3 Tbsp. sour cream
2 Tbsp. heavy whipping cream

Beat everything together till it's smooth.  (If you can find and afford mascarpone, please buy it as there is really no substitute that comes close enough to the real thing.)

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