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Chervil Cream
Recipe Summary
Yield: Makes about 2/3 cup
Ingredients
Ingredient Checklist
Coarse salt
4 cups loosely packed fresh chervil, with stems (about 4 bunches)
1/3 cup cold heavy cream
Gallery
Chervil Cream
Recipe Summary
Yield: Makes about 2/3 cup
Gallery
Chervil Cream
Chervil Cream
Chervil Cream
Recipe Summary
Yield: Makes about 2/3 cup
Recipe Summary
Yield: Makes about 2/3 cup
Yield: Makes about 2/3 cup
Makes about 2/3 cup
Ingredients
Ingredients
- Coarse salt
- 4 cups loosely packed fresh chervil, with stems (about 4 bunches)
- 1/3 cup cold heavy cream
Directions
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; stir in 1 tablespoon salt. Add chervil. Return to a boil; cook until bright green, about 30 seconds. Using a slotted spoon, immediately transfer to ice-water bath. Drain, and chop coarsely.
Process chervil with 1/4 cup cold water in a food processor until very finely chopped. Pour through a fine-mesh sieve; discard liquid. Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chervil Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chervil Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
