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Category: Desserts

Coffee Velvet Cream

Coffee Velvet Cream
Francine Orr / Los Angeles Times

One day, while looking through "The British Housewife; or, the Cook, Housekeeper's, and Gardiner's Companion" by Mrs. Martha Bradley (1756), I came upon a dessert recipe invitingly titled "velvet cream." But its first words were, "Clean a couple of Fowls' ... Read more

Total time: 1 hour, plus 3 hours chilling | Serves 4 to 6
  • 2 pints whipping cream
  • 7 tablespoons sugar
  • 3/4 cup ground coffee
  • 4 chicken gizzards

Step 1Whisk together the cream, sugar and coffee in a 3-quart saucepan and bring to a full boil, then reduce the heat to medium-low and stir 1 minute. Strain through a fine sieve.

Step 2Wash the saucepan and return the cream to it. Mince the gizzards and add. Bring to a boil over medium-high heat, then reduce to medium and cook at a rousing simmer so that small bubbles regularly break over the entire surface, not just at the edges, 45 minutes. Stir occasionally. You don't want this to boil heartily. Strain and pour into serving cups. When cool, refrigerate at least 3 hours before serving.

Each of 6 servings:
321 calories; 29 mg sodium; 102 mg cholesterol; 28 grams fat; 17 grams saturated fat; 17 grams carbohydrates; 2 grams protein; 0 fiber.
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