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Welcome back to the box.
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I'm Jamie Dean here at The Chicken Box
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and today I am gonna show you a recipe
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that my mom made forever and ever
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when we first started doing the Bag Lady.
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And it's our French cream that we have for our fresh fruit.
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We have a recipe that you have to cook,
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and this one is a little bit more,
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it's more time friendly.
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You don't have to cook this one,
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it's just some mixing that you have to do.
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The first thing I did, and this is a huge difference,
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make your own fresh whipped cream at home.
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This is powdered sugar, this is granulated sugar
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But this French cream where you don't have to cook,
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you just have to whip up a few things.
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And what we're gonna start with is heavy cream.
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Now, if you do your own heavy cream,
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you come through babe.
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If you do your own heavy cream at the house
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with some cream and some sugar,
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make sure that your bowl is very cold.
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You whip it till you get these soft peaks.
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And then you have homemade whipped cream.
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It can make store bought apple pie taste homemade.
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It is such a good tool for y'all to use
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and just a dollop on any of your desserts
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in the house make a big difference.
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The next step is I've softened this cream cheese
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and we have some powdered sugar.
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I'm gonna beat this together.
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I wanna blend these together.
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I wish I had a bigger bowl.
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I don't know if this one's big enough.
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I'm gonna just finish this with my hand.
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There's too much surface area in here,
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so my cream cheese and my powdered sugar,
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now blend it together.
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Now I'm gonna take our cream that we fresh whipped.
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I'm gonna fold all of this together.
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Now, I learned the hard way
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whipping cream from my mom one time.
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I said, oh, if I just keep whipping it a little bit more,
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it'll be more and more beautiful,
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not realizing that you can whip it up
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and then you can whip it down.
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You can over beat it, and it'll come back to liquid.
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So I don't want to do too much of this here.
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And that's just about it.
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But we have a couple of ingredients that we're gonna add.
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I love lemon zest on so many things,
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if always and I say every time
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it tastes like some sunshine in your food.
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Just a little bit of zest in here.
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It gives it a brightness and just fresh flavor
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And I need one more ingredient here.
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I'm gonna take a little bit of pineapple juice.
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Pineapple juice is another wonderful flavor.
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I wanna be careful with this.
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I do not want too much.
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I don't want this to be liquid.
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I really want it to hold this creamy shape.
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Very carefully I'm gonna fold this.
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Put it back in a bowl, fits it a little bit better,
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and we'll see how we're doing.
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The lighting is tough here in The Chicken Box.
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- [Theresa] It's okay.
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- It keeps come back here in this hole.
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I've got some fruit salad that I fixed up
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here available at The Chicken Box.
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Let's try it with yogurt and pineapple.
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You want that? - [Staff] Good?
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You don't like cream sauce?
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- You're too picky though.
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This is delicious y'all.
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Now what we used to do is we put two ounce cup
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of this in with our fruit salad we would do.
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It elevates everything.
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It would be so good on so many different things.
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But today, this is for fruit.
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That's our fresh, no cooked French cream, y'all.
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Hey Joe. - How you doing?
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- I'm here, Joe, this is French cream Joe.
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- That's Joe, that's Jelly Roll.
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And I'm Jamie Dean here at The Chicken Box,
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and I'll see y'all around the kitchen.
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This is good, Joe, come try it.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
