Coriander Cream

Ingredients

• 2 tablespoons Coriander Seeds
• 2 cups Heavy Cream not ultra pasteurized
• 1/2 cup sugar or to taste

Instructions

1. 1
   Toast coriander seeds in a small, non-reactive saucepan over very low flame.
2. 2
   When toasted, add 1 1/4 cups cream and sugar.
3. 3
   When cream is hot to the touch, whisk briefly and shut off heat and steep for one hour.
4. 4
   After steeping, turn on heat and get hot again. Do not boil!
5. 5
   Starting at a low setting, puree mixture in a blender. At the fastest setting, blend for a full two minutes.
6. 6
   Strain through a fine meshed sieve into a bowl with the other 3/4 cup cold cream. Using a spoon, press out as much of the infused cream from the solids as possible.
7. 7
   Chill over an ice bath or in the fridge, uncovered until cold to the touch.
8. 8
   Whip cream until desired stiffness, or keep as a liquid to pour over, English-style, any dessert you wish to.
9. 9
   Once chilled, coriander cream will keep, refrigerated, in a tightly covered non-reactive container for 10 days or until the date on the cream carton.