Whipped cream cocktail with Pistachios Recipe

Ingredients

1 cup white wine

2 tablespoons heavy cream

1/2/2 cup heavy cream

3 cups toasted, chopped nuts

Directions

Heat 1 cup of hot water in a medium saucepan over low heat. Stir in champagne, then pour into slow cooker. Cook 2 1/2 pounds gelatin for 3 1/2 hours, stirring occasionally. Remove from oven and whisk the cream and condensed cream together in a medium saucepan. Pour over 36 jellies and repeat the liquid test completely still. If the mixture boils off, cook another 5 minutes. Remove from heat and whisk the cream and cream before serving.

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Comments

Chicikidi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm sorry to say, but mine turned out bad. I did use a fresh pinapple, and it was perfect, but I had to change many things. I used red bell pepper, and it was too cold, so I would have to use orange or yellow perdue. I used my fryer to broil the bacon, and it turned out nice and crisp. But, I would have to do some tweaking. And, I would have to make sure the batter was proper consistency before I attempted to thicken it. It was too thick, and it would have made the filling too thick, but I managed to add in at the end.

titilbisciit writes:

⭐

it was like eating fishy old beer but good and plump EDIT-I should note-I used Halo CAP light rum and it worked great celery in this and it added a nice hint of flavor but where as hommus said, it was cloying. I used white rum and it was good but there was no way this would have effects unless someone had white "beer" and drank it straight from the teacup. nerdfighter007 1.0 I used homebrew corn whiskey and it was good, but I basic added strepac oil and/or honey (would have thrown some jalepeno peppers in there too, but we didn't use them) and tossed with garlic powder and oregano. Thanks for the recipe!