Recipies with cream
|"Laurence and Véronique" Chocolate Cake||Easy||374.7||Saveurs du Monde|
|19th Century Cream Fudge - Sucre à la Creme||Easy||235.3||Saveurs du Monde|
|A First Course Quartet: Cream of Pumpkin with Coconut Mousse||Easy||75.7||Zinfandel Rosé||Saveurs du Monde|
|A Trio of Corsican Flavors: Muscat Consommé, Pineapple Granita and Brocciu Sorbet Milkshake||Easy||96.9||Saveurs du Monde|
|Acarigua||Easy||325.8||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Nothing compares to real cream. Its fresh natural flavor, rich velvety texture, aroma, color and brilliance make it simply irreplaceable.
Did you know that the use of cream is a relatively recent phenomenon? In the 17th century, cream was used as a thickener, in the same way as flour. François Pierre dit La Varenne, chef to the Marquis d’Uxelles introduced some French culinary innovations that were published in the 17th century in his book Le cuisinier françois. Louis XIV adored whipped cream, though it remained a dish for the rich. In the 18th century, cream descended to the street, as it were, preferably iced. Le Procope in Paris became famous for its "glaces à la chantilly", Massialot and Menon for their iced or crunchy creams. Cream was also used in stuffed meats.
But enough history. Cream comes exclusively from milk. There's no argument on that point, but after that, it's another story. In fact, depending on the country, the amount of butterfat varies and names don't always correspond from one region to another.
Chantilly cream or crème Chantilly refers to sweetened whipped cream, flavored with vanilla.
Cream shouldn't be frozen, because it turns grainy. However, you can often freeze a cream-based sauce. To thaw it, warm it over low heat and mix in a little fresh cream.
To keep cream fresh, refrigerate the cream at 4° C (40° F).