1 c Heavy cream
4 tb Horseradish
2 ts White vinegar
1/2 ts Black pepper
Whip well-chilled cream with chilled beaters in
chilled bowl. Fold in remaining ingredients. Lightly
oil a sheet of wax paper and roll horseradish mixture
in the paper, making a cylinder about 1-1/2" in
diameter. Freeze horseradish cream. To serve, unwrap
and slice cylinder 1/4" thick. Use to garnish tomato,
salmon, trout, ham, or veal. Keep frozen, removing
slices as needed.
