Infusion

Dairy products, especially cream and butter, will very quickly absorb other flavors from their immediate environment. For example, in refrigerators, freezers, shopping counters, vans and buffets. That's why we advise to keep bottles of cream closed and to immediately seal fresh preparations hermetically with cling film. However, you could also make the best of this reaction by infusing cream with specific flavors.

If you take into account a couple of simple rules, this technique becomes an easy way of preparing tasteful creams. Simple recipes with readily available ingredients keep your productivity going and offer you even more opportunities to get started with Debic cream.

Cold infusions

The simplest flavoured cream technique is based on citrus zests in cold cream. Citrus fruits (orange, lemon, lime and grapefruit) contain essential oils, also known as aromatic and volatile oils. Finely grating or 'zesting' washed citrus fruits with a Microplane® releases its aromas. And by immediately pouring the desired amount of liquid cream over it, the volatile substances are trapped in the fat droplets of the cream to be whipped afterwards. Whether or not to strain out the zests afterwards is a personal choice. Count on 2 to 3 fruits per litre of cream. The result: a subtle, elegantly flavoured cream as a finishing touch for one of your creations.

Flavored cream with citrus fruit

Ingredients

1 lDebic Cream 35%
2 limes, zest
80 g sugar

Preparation

Grate the zests and pour the sugar and cream over them. Cover and leave to infuse for +/- 12 hours in the fridge. Before use, strain and press to remove excess liquid. Whip.

VARIATION : CRUSHED COFFEE BEANS, LAVENDER FLOWERS AND TEA ARE ELEGANT SEASONINGS FOR FLAVOURING YOUR WHIPPED CREAM.

Warm Infusions

The warm technique for preparing flavored cream is more straightforward and can be compared to an infusion of tea or herbs. Woody herbs such as cinnamon, liquorice, star anise or cloves contain volatile oils and, if finely ground or chopped, can also be cold processed. However, the deepest aromas are released only by heating.

In order to keep cream whippable, it suffices to heat 10 - 15% of the cream together with the herbs or spices to approx. 60 - 70°C and then let it infuse for one hour. Pour over the rest of the liquid cream and store for 12 hours, closed in the fridge. Strain the next day and whip.

Flavored cream with aniseed

Ingredients

1 lDebic Cream 35%
35-50 g star anise
80 g sugar

Preparation

Crush the star anise by rolling it into pieces and add 150 g heated cream (60°C). Cover and after 1 hour add the rest of the liquid cold cream and refrigerate. Store for 12 hours, closed in the fridge. Strain the next day and whip.