Cream and milk recipes
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Blancmange recipes (5) |
Fool recipes (24) |
Sundae Recipes (5) |
how to whip and pipe cream
1) Whipping or double cream should be at least 24 hours old after separation.
2) The bowl, whisk, and cream must be really cold to keep the fat globules firm.
3) Whip quickly at first until the cream looks matt, then slowly until it stands in smooth peaks.
4) Take care not to overwhip, or the cream will turn to butter and cannot then be reconstituted.
If double cream seems especially thick before whipping, add 1 tbsp milk to 125 ml cream to help prevent overwhipping. If the cream is not to be used immediately, do not whip until required.
piping cream
If piping cream, always use a vegetable nozzle and not a tiny icing nozzle, or the cream may turn to butter as it is forced through the small hole. Do not hold the piping bag with warm hands. The bag should be held above the cream and pressure exerted with the fingers.
curdling
When cream or yoghurt is added to a hot dish, eg. soup or sauce, it may curdle, ie. small white specks may appear in the food and prevent an even, creamy appearance. To avoid this, remove the dish from the heat, pour a little of the liquid into a basin and add the cream or yoghurt; then return this mixture to the dish and stir in well. It is most important not to reboil.
