During a grocery run, we were enticed by a large box of strawberries. “We need to be eating more fresh produce,” we mused. “It’ll be good for our health.” But then, we immediately started daydreaming about possible desserts. We whipped heavy cream, sour cream, condensed milk and vanilla bean paste together and poured it over sliced strawberries. Yippee-Ki-Yay, Mr. Falcon! We’ve got a true gift for turning the healthy unhealthy.
This recipe makes enough for about five servings. With our wife away for the week and the house to all ourselves, we enjoyed a serving of strawberries and cream each evening. The cream holds up well in the refrigerator. When she returned, we raved so incessantly about this easy, delightful dessert that she requested it. We’re proud to report that she concurred about its deliciousness.
Vanilla bean paste is a luxury. You, of course, can substitute vanilla extract.
Since then, we’ve been preparing it on the reg. Our wife baked a strawberry cobbler based on a recipe from Chez Panisse that’s all over the interwebs: our vanilla bean cream served as a perfect compliment. We hosted her parents for a birthday celebration and served the cream over a mixture of blueberries and strawberries. Her father still mentions it whenever he calls.
How did we just now discover this perfect (and simple) dessert?
Vanilla Bean Cream
Ingredients
1 cup of heavy cream
1/4 cup of sour cream
7 ounces of sweetened condensed milk
2 tablespoons of vanilla bean paste
Directions
If possible, chill whisk in freezer ahead of time.
Combine ingredients in mixer bowl. Whisk on high speed until cream thickens to desired consistency—three or four minutes. Because of the ingredients other than the heavy cream, it will have a denser, less fluffy texture than whipped cream. If you want lighter and fluffier, only use two tablespoons of sour cream. Serve over fresh berries.
We riffed on our nightly berries and cream by flavoring the cream with cocoa powder. Delicious, of course, but still a runner up to vanilla bean, which is king.
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