Recipes with heavy whipping cream

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

Steamed cranberry Christmas pudding with molasses, served warm with a rich butter, cream, and vanilla sauce. Tart berries meet sweet sauce for a festive holiday dessert.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9x13 pan.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

You will simply die and come back again after trying this rich and decadent cake that tastes too good to be true.

Indian-style beef kofta steamed until tender, then baked in a spiced cream sauce with garam masala, cumin, turmeric, and mango powder. Includes a lighter spinach sauce variation.

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

Authentic Italian tiramisu with cooked zabaglione, mascarpone, and brandy-coffee soaked ladyfingers in two layers. Topped with whipped cream, cocoa, and grated chocolate. The traditional method, no shortcuts.

Lemon hazelnut torte stacks toasted hazelnut meringue rounds with tangy lemon curd folded into whipped cream. Frozen overnight and topped with fresh raspberries and raspberry sauce.

Gateau de mousse a la nectarine: a refined French entremet of airy nectarine mousse layered with schnapps-soaked genoise, finished with a glossy peach glaze and toasted-crumb sides. A patisserie showpiece.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

This banana cake is amazingly moist and creamy, I have been making it all the time, and always get rave reviews back.

This over-the-top chocolate mousse cake layers brownie, whipped cream, and Tia Maria coffee liqueur inside a charlotte mold, then drips with silky chocolate glaze. Sinfully rich and worth every bite.