Not exact matches
To make the whipped cream, open the can
of coconut
milk and scoop out the top
layer of solid coconut cream into the bowl
of a stand mixer (sidenote: save the remaining coconut liquid for smoothies!).
Pour off the transparent top
layer, leaving as much
of the
milk solids and spices as possible.
As the ghee progresses, it will slowly separate into three
layers: 1) The top
layer of foam 2) The middle
layer contains the liquid ghee 3) The bottom
layer is where the
milk solids will settle.
If you gently part the foam
layer with a spoon, you can see the golden liquid ghee underneath, and you may start to see the
milk solids settling on the bottom
of the pot.
This will cause the
milk to separate and form a
solid layer that hovers at the top
of the can.
The
milk solids will begin to drop to the bottom
of the pan and form a
milk layer.
But as you get to the end
of the clarified part, you'll start to see that third opaque, white
layer — the
milk solids.
If there is concern that there are still some
milk solids left in the finished product, strain the ghee a second time using three new
layers of cheesecloth.
Unfortunately, I totally failed in making the whipped cream... After a night in the fridge there was no
solid layer of fat on top
of the
milk, so I just used the whole can... but it didn't turn into whipped cream after whipping.
Once the
milk chocolate
layer is
solid, repeat the previous steps with the white chocolate (melt, stir until smooth, add in 1 - 2 drops
of peppermint essential oil, and stir.)