Peppercorn Cream

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Peppercorn Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
319
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie319 kcal(15 %)
Protein1.88 g(2 %)
Fat33.18 g(29 %)
Carbohydrates2.85 g(2 %)
Sugar added0 g(0 %)
Roughage0.15 g(1 %)
Vitamin A349.87 mg(43,734 %)
Vitamin D0.96 μg(5 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.77 mg(6 %)
Vitamin B₆0.02 mg(1 %)
Folate3.26 μg(1 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.84 μg(2 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C0.91 mg(1 %)
Potassium102.12 mg(3 %)
Calcium50.1 mg(5 %)
Magnesium6.02 mg(2 %)
Iron0.35 mg(2 %)
Iodine9 μg(5 %)
Zinc0.17 mg(2 %)
Saturated fatty acids21 g
Cholesterol98.33 mg

Ingredients

for
4
Ingredients
1 cup double cream
1 tablespoon Brandy
1 tablespoon Worcestershire sauce
1 teaspoon fine freshly ground Black pepper
¼ cup salted butter (cubed)
1 tablespoon black peppercorns (to garnish)

Preparation steps

1.
Place the cream in a small saucepan and heat over a gentle heat for 2-3 minutes.
2.
Add the brandy, Worcestershire sauce and finely ground black pepper and continue to heat for a further 3-4 minutes over a low heat.
3.
Remove from the heat, then whisk in the butter until thoroughly combined. Allow to cool and thicken a little before serving in pots, garnished with the peppercorns.
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