Ingredients
- 240 ml cream (heavy)
- 60 gr horseradish
- 10 ml dijon mustard
- 6 gr sugar
- 5 ml vinegar (white)
- 1 gr salt
- 1 gr paprika
The quarter cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream.
