Rum Baba with Cardamom: Barely Whipped Cream

Preparation info

    • Difficulty

      Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

Method

Put a cup of organic—not ultrapasturized—cream in a bowl. Add a tablespoon of sugar. Beat with a wire whisk or an old-fashioned egg beater (a handheld mixer can turn the cream too stiff very fast) until the cream has a light, billowy consistency; if you beat the cream until it just falls from a spoon, it’ll taste lighter and feel more voluptuous. Stop beating before peaks form. I like to pass the bowl around so friends can take a turn.