Ingredients

• 1 pint heavy cream
• 1 tablespoon buckwheat honey or 3 tablespoons quince jelly, melted

Browse by ingredient

Instructions

1. In a chilled mixing bowl, whip heavy cream with a balloon whisk or electric mixer until stiff. If using quince jelly, gently melt it over a double boiler until smooth. Gently mix sweetener of your choice into the whipped cream. Serve immediately.
2. Save leftover cream by spooning it into a sieve lined with a double layer of cheesecloth. Set the sieve about 2 inches over a bowl, cover tightly, and place in the refrigerator for up to 48 hours.