BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CUMIN CREAM

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Ingredients:

  • 1 cup heavy cream

  • 1 teaspoon cumin
  • pinch salt

Method:

Hand whip the cream using a whisk and chilled bowl. Fold in cumin and pinch of salt. Serve with watermelon wedge salad and tequila strawberry sorbet.






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