Summer's cool answer to cream sauces. A tablespoon or more of savoury whipped cream is the perfect compliment to grilled steak, chicken or pork hot off the barbecue. Try it as a dip for vegetables or as a topping for potatoes.
- Prep: 15 min
- Cooking: 35 min - 40 min
- Roasted Garlic Savoury Whipped Cream
- 2 whole bulbs garlic
- 1 tsp (5 mL) butter
- of salt
- 1/2 cup (125 mL) Blue Cheese Savoury Whipped Cream
- Blue Cheese Savoury Whipped Cream
- 2/3 cup (160 mL) 35 % cream
- 1 oz (30 g) Canadian blue cheese
- of salt
Roasted Garlic Savoury Whipped Cream:
Cut tops from garlic bulbs so bulbs are exposed. Place butter over top and season with salt.
Roast garlic, uncovered, in preheated 350 ºF (180 ºC) oven for 35 to 40 minutes or until garlic is soft and golden. Let cool slightly and remove roasted garlic from peel. Puree with 2 tbsp (30 mL) whipped cream and salt until smooth.
Whip remaining cream until soft peaks form. Whip garlic puree into whipped cream; do not over-whip, this should take 5 seconds.
Serve a dollop over your favourite grilled meat, as a dip or as a topping for potato or other vegetables.
Blue Cheese Savoury Whipped Cream:
Crumble blue cheese into 1/4 cup (60 mL) cream and puree until smooth; add salt.
Whip remaining cream until soft peaks form. Whip cheese puree into whipped cream; do not over-whip, this should take 5 seconds.