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Dessert

Plasmon Cream

A thickened cream made from dissolved Plasmon stock, sweetened and flavored to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plasmon Cream

Ingredients

Directions

  1. In a large cup, whisk the dissolved Plasmon stock briskly until thick.

  2. Add sugar and flavouring to taste.

Recipe from a historical cookbook (Internet Archive).

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

Sugar
Adds sweetness, balancing the savoury stock flavour to suit taste.

The step that matters

Whisk until thick. Brisk whisking beats air into the liquid and helps the dissolved stock thicken. Stopping early leaves the cream thin, so keep whisking until it holds more body.

“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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