There are a variety of tastes and textures on offer when selecting cream .
Single cream
Thickened cream
Double cream
Crème fraiche
Sour cream
Fromage blanc
Fromage frais
Quark
Ricotta
Marscapone.
All of the above can be used in place of cream , and as promised here is a simple guideline to using them .
Double cream contains 40% butterfat , it can whipped and used with sweet desserts and cakes or added to savoury dishes for extra body and a smooth velvety texture .
It does not curdle when boiled ( except when added to an acid base , but that is common sense ) and combines beautifully with wine .
Thickened cream contains less fat than thickened cream but is less flavoursome . it can be whipped and will thicken without the assistance of sugar or egg whites.
Thickened cream doesn`t curdle when boiled , it is often used in place of milk giving an added richness .
Single cream will curdle when boiled and only thickens with the assistance of egg whites .
Sour cream is made with a bacterial culture that forms an acid which thickens and enriches the cream .
Sour cream can be used in savoury and sweet dishes.
Crème fraiche is related to sour cream but is much richer. it is a boutique style sour cream and more expensive.
Marscapone is used as an alternative to crème fraiche , it has a beautiful smooth texture and lightness.
Fromage frais and quark are very fresh cheeses made with rennet , they both provide a gainy texture to dishes .
Ricotta is very popular with those watching their weight ( some have more to look at than others !)
Ricottas vary in flavour from very sharp to mild and can be used in both savoury and sweet dishes .
Yoghurt has the sharpest flavour . It will curdle when boiled , but when folded into equal quantity of whipped cream delivers a thicker ,creamier texture.
Having such a great range of dairy products that can be used in place of cream is amazing as in some recipes just using cream would`nt work ..
Take the time to check out the varieties on offer in the refrigerated section of your supermarket .
Single cream
Thickened cream
Double cream
Crème fraiche
Sour cream
Fromage blanc
Fromage frais
Quark
Ricotta
Marscapone.
All of the above can be used in place of cream , and as promised here is a simple guideline to using them .
Double cream contains 40% butterfat , it can whipped and used with sweet desserts and cakes or added to savoury dishes for extra body and a smooth velvety texture .
It does not curdle when boiled ( except when added to an acid base , but that is common sense ) and combines beautifully with wine .
Thickened cream contains less fat than thickened cream but is less flavoursome . it can be whipped and will thicken without the assistance of sugar or egg whites.
Thickened cream doesn`t curdle when boiled , it is often used in place of milk giving an added richness .
Single cream will curdle when boiled and only thickens with the assistance of egg whites .
Sour cream is made with a bacterial culture that forms an acid which thickens and enriches the cream .
Sour cream can be used in savoury and sweet dishes.
Crème fraiche is related to sour cream but is much richer. it is a boutique style sour cream and more expensive.
Marscapone is used as an alternative to crème fraiche , it has a beautiful smooth texture and lightness.
Fromage frais and quark are very fresh cheeses made with rennet , they both provide a gainy texture to dishes .
Ricotta is very popular with those watching their weight ( some have more to look at than others !)
Ricottas vary in flavour from very sharp to mild and can be used in both savoury and sweet dishes .
Yoghurt has the sharpest flavour . It will curdle when boiled , but when folded into equal quantity of whipped cream delivers a thicker ,creamier texture.
Having such a great range of dairy products that can be used in place of cream is amazing as in some recipes just using cream would`nt work ..
Take the time to check out the varieties on offer in the refrigerated section of your supermarket .
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