Recipe by Shuna Fish Lydon. Coriander cream is delicious paired with pears, apples, quince, persimmons, sweet squash preparations, and any desserts made with flaky, buttery pastry like pies, turnovers, crisps, and shortbread.
- 2 tablespoons Coriander Seeds
- 2 cups Heavy Cream not ultra pasteurized
- 1/2 cup sugar or to taste
- Toast coriander seeds in a small, non-reactive saucepan over very low flame.
- When toasted, add 1 1/4 cups cream and sugar.
- When cream is hot to the touch, whisk briefly and shut off heat and steep for one hour.
- After steeping, turn on heat and get hot again. Do not boil!
- Starting at a low setting, puree mixture in a blender. At the fastest setting, blend for a full two minutes.
- Strain through a fine meshed sieve into a bowl with the other 3/4 cup cold cream. Using a spoon, press out as much of the infused cream from the solids as possible.
- Chill over an ice bath or in the fridge, uncovered until cold to the touch.
- Whip cream until desired stiffness, or keep as a liquid to pour over, English-style, any dessert you wish to.
- Once chilled, coriander cream will keep, refrigerated, in a tightly covered non-reactive container for 10 days or until the date on the cream carton.