DEMO: Caramel Cream in the Contemporary Style





Gelification Product: Iota and kappa Carrageenan.
Technique: Set cream.
Component: Caramel cream

900 grams Cream
267 grams Sugar
1.9 grams Iota carrageenan
.35 grams Kappa carrageenan

Prepare a dark caramel with the sugar, and deglaze with the hot cream.  Using a hand blender, mix in the carrageenans (previously mixed with a small quantity of sugar).  Strain, and pour into desired serving vessel.  Alternatively, allow to cool, and whip until soft peaks, serve immediately or reserve cold.

Click on the images below to begin the Demo