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Rich Ackee Cream
Ackee on it's own is plenty creamy, simmering it in heavy cream brings it to a level of decadence not meant to be had every day but once in a while in a treat like this.
Ingredients
- 3 cups Heavy whipping cream*
- 1 1/2 cups Parboiled Ackee
- 5 cloves Garlic or more if you like
- 3 Pimento Jamaican allspice grains
- 1 Bay leaf
- Salt and pepper to taste
Instructions
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Combine all ingredients except the salt and pepper in a saucepan and bring to a simmer
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Cook until the cream reduces and thickens slightly**. The ackee and garlic should be extremely soft.
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Pass through a fine sieve into a bowl. Whisk well then press a piece of plastic directly over the top of the cream and set aside in the fridge until needed.
This can be made ahead of time.
Recipe Notes
* You can substitute half and half for a lighter cream or use coconut milk for a vegan version it may be necessary to add cornstarch or arrowroot to thicken the mix
**For a thicker cream that will hold it's shape: cook until the cream is reduced by about half and coats the back of a spoon. This cream can be used for flatbreads, sandwiches or even canapes