Decadent Whipped Cream & Biscotti
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
rosewater
|
*
|
| 1 | x |
ginger
ground |
*
|
| 1 | x |
almond syrup
|
* |
| 1 | x |
maple syrup
|
*
|
| 1 | x |
biscotti
|
* |
| 1 | x |
heavy whipping cream
|
*
|
| 1 | x |
fruit
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
rosewater
|
*
|
| 1 | x |
ginger
ground |
*
|
| 1 | x |
almond syrup
|
* |
| 1 | x |
maple syrup
|
*
|
| 1 | x |
biscotti
|
* |
| 1 | x |
heavy whipping cream
|
*
|
| 1 | x |
fruit
fresh |
* |
Directions
Prepare a simple syrup by bringing 2 parts of water and 1 part sugar to a boil.
Remove from heat and add flavoring.
Rosewater (to taste) for a Middle Eastern accent or ground ginger (and use the ginger biscuits) for a spicier dish or choose almond syrup or maple syrup or a good shot of brandy.
Place as many biscotti as desired in a shallow bowl or on a plate.
Spoon a little of the hot syrup over the biscotti.
You will use approximately 1 tablespoon per cookie.
Let soak for 5 to 10 minutes.
Meanwhile, whip some cream.
You'll want about 1 tablespoon per cookie.
By the time the cream is whipped, the biscotti should be softened.
Drain off any excess syrup and spoon the cream onto the soaked cookies.
Serve immediately.
Fresh fruit such as strawberries or cherries are a wonderful foil against the dessert's sweet richness.
