White Chocolate Cream Recipe Recipe For Shrimp

Steps:

• Add chopped white chocolate to a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl (at regular power), for 2-3 minutes or until warm.
• Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. There shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
• Cool on counter, then pour into large mixing stand bowl (if you have one)- any large bowl will do. Then cover (I use glad press n' seal) and let stand in refrigerator for 24 hours.
• Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
• Serve with any recipe calling for whipped cream. Spread on cupcakes or a standard size cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 1 week.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

WHITE CHOCOLATE CREAM

Steps:

• Stir chocolate in top of double boiler set over simmering water until smooth. Remove from water. Cool to room temperature. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream. (Can be made 4 hours ahead. Cover; chill.)

WHITE CHOCOLATE ICE CREAM

Steps:

• Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
• Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Make White Chocolate-Cherry Ice Cream by folding very well-drained and coarsely chopped Sour Cherries in Syrup (page 185) or Candied Cherries (page 215) into the just-churned ice cream.
• For Black and White Chocolate Ice Cream, layer one recipe of Fudge Ripple (page 210), Dark Chocolate Truffles (page 211), or Stracciatella (page 210) into the just-churned ice cream.

WHITE CHOCOLATE JAZZ (A BUTTER-CREAM MOUSSE)

Steps:

• Combine the white chocolate and cream in a mixing bowl, preferably metal. Set the bowl in a basin of simmering water. When the chocolate is melted, beat the mixture briskly with a wire whisk. When well blended set aside to cool to almost room temperature. Add the butter and beat until pale in color.
• Pour or spoon equal portions of the mixture into each of 4 small ramekins or souffle dishes, each with a capacity of about 1/3 cup. Arrange the ramekins in a dish and place in the freezer. Let stand 8 hours or longer.
• Set aside a dozen or more whole berries to be used as a garnish. Put the remaining berries into the container of a food processor and add the sugar. Blend thoroughly. Put the puree through a fine sieve, preferably of the sort known in French kitchens as a chinois. Press with a rubber spatula to extract as much liquid as possible. There should be about 1 cup of this sauce.
• Unmold the ramekins. To do this, dip the base of each ramekin briefly in a basin of hot water. Run a knife around the inside of each ramekin to loosen the sides. Shake the ramekin over a plate. You may have to encourage the unmolding with a knife. This mousse is incredibly rich. You may serve 1 mousse as an individual portion, or you may cut each in half crosswise to make 2 round halves. If desired, serve one-half per person. Keep chilled until ready to serve.
• To serve, spoon an equal portion of sauce on 4 or 8 serving dishes. Smear it over evenly. Arrange a portion of mousse in the center. Surround it with berries.
• Serve, if desired, with macadamia meringue triangles (see recipe) or macaroons.

WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Place white chocolate in a small microwave-safe cup.
• Microwave at medium (50%) for 1 minute.
• Stir until smooth.
• Cool slightly.
• In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
• Stir a few tablespoons of the cream into the white chocolate to lighten it.
• Reduce to low speed and beat the white chocolate into the whipped cream.
• Continue to beat until soft peaks form.
• Cover and refrigerate until ready to serve.

WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)