evans (03/09/83)
The key to the "richness" of cream is its butterfat content. This tends to be around 35% for heavy cream in the US (regulated by local laws). It turns out that for certain types of creations (mousse, extremely rich ice creams, etc.), 35% is not enough and one has to look for something richer. There is a gadget called the Bel fresh cream maker that enables you to make the stuff that yu need. You melt unsalted butter, mix it with warm whole milk, and force the mixture through a group of small holes to homogenise it. One can simulate normal store-bought whipping cream with a 4:3 mixture of milk and butter. For a recent experiment I went to a 4:6 mixture -- the stuff was fantastic. There may be several variations of the device (check places like Zabars)... I found mine for $20 -$25 at: Finesse Limited Box 734 Carmel Valley, Ca. 93924 By the way, I can only find "ultrapasteurized" cream in the stores these days. This process is carried out at very high temperatures in insure a long shelf life, but the flavor of the product suffers. Steve Crandall mhuxt!evans
odell (03/16/83)
Joanne, Try devon cream. If your receipe says to whip the cream, I don't know if devon cream will work. You should be able to buy this type of cream in a deli. It comes in a bottle and is very thick. Nestle's make a similiar cream in a can but I don't buy nestle's products so I can't say what it is like. This is being posted to the net because !harpo doesn't pass anything along.......hint hint !harpo...