Dessert Creams
Ingredients
Directions
Prepare
Dissolve a pinch of gum arabic in a few drops of water.
In a cool place, whip the milk with a whisk until frothy.
Serve
Use immediately; do not store, even on ice.
If desired, add a small amount of carmine to color the cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Its proteins and fat trap air when whipped, forming the frothy body of the cream.
- Gum arabic
- Acts as a stabilizer that helps keep the whipped foam from separating and collapsing.
The step that matters
Use immediately; do not store, even on ice.. Whipped foam is unstable and gradually loses air and drains liquid as it stands, so the cream loses its light texture if kept.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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