747 heavy cream recipes

Rich chocolate mousse made with semisweet chocolate, Kahlua, instant espresso, whipped cream, and a splash of Grand Marnier. Silky, intensely chocolatey, and spiked with coffee and orange.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Peppermint cloud pie with rice, melted marshmallows, crushed candy canes, and whipped cream in a chocolate crust, drizzled with fudge sauce. A dreamy no-bake holiday dessert.

Homemade spumoni with vanilla bean custard, whipped cream, maraschino cherries, candied orange peel, and slivered almonds frozen in a mold. Classic Italian ice cream dessert without a machine.

This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Flourless chocolate cake studded with dried mission figs simmered in dark rum. Dense, fudgy, and boozy with deep cocoa flavor. Serve chilled with soft whipped cream for a dinner party dessert that feels effortlessly sophisticated.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Angel food cake layered with rum-soaked strawberries and white chocolate whipped cream, drizzled with orange juice. A no-bake showpiece that comes together in 30 minutes flat.

This shimmering white wine gelatin mold folds dry wine, bright citrus, and billowy whipped cream into a retro showstopper dessert that chills overnight and unmolds like a dream.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.