Recipes with cream

Frozen peach mousse with fresh peaches, whipped cream, and almond extract. A silky, no-churn frozen dessert with just four ingredients and no ice cream maker needed.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.

Turkey Divan with layered broccoli spears under a rich butter-cream sauce and bubbling Parmesan crust. A classic casserole that puts leftover turkey to work.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Frozen chocolate souffle cake: a flourless cocoa meringue base topped with rum-whipped cream and chocolate chips, chilled overnight, then served straight from the freezer. Airy, rich, unusual.

Butter balls made from breadcrumbs, butter, cream, eggs, and allspice, rolled and dropped into chicken noodle soup. Old-fashioned soup dumplings that cook right in the broth.

Strawberry Bavarian (bavarois) folds whipped cream into a strawberry-gelatin base, then molds it into a light, cloud-like German classic dessert. Six ingredients, no eggs.

Coeurs a la creme are classic French heart-shaped cheese desserts drained overnight in cheesecloth molds, served over fresh raspberry coulis. Airy, tangy, and romantic without being heavy.

Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.

Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Hippennasse cookie baskets made from a thin batter of egg whites, cream, and confectioners sugar, shaped while warm and filled with fresh berries.

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.