How to resist this fluffy cloud and white temptation for the palate, this cream that like snow forms a hat on ours desserts favorites or embellishes sauces, mousse or pate. After all we have always loved the tufts of this sweetness, from what we put in coffee to the one we adore eat us by the spoonfuls. In short, every bite of this has always represented a prize, since childhood.
Today we also buy already made, but certainly we would lie if we said that it is better than the housewife. In addition to staying mounted longer, this is certainly the ideal one for one fantastic hot chocolate, a Irish Coffee as it should and gods cream puffs just waiting for the final touch.
Cream is also called in common usage milk cream. You have often noticed that if you leave the whole milk to rest for a long time or you boil it too much on the surface, that famous "film" emerges. Here that is the cream, consisting of 35% fat. It is no coincidence that a butter full-bodied and of excellent quality, as well as particularly fatty cheeses such as Camembert.
Surely it is not a friend of diets, indeed these prohibit so much gluttony. At best, the only exception to the rule is a cloud on coffee.
They exist in fact three versions of cream, according to the percentage of fat. That more lean (10%) it is used to accompany coffee and tea, and you know, the quantities are always very limited. Then there is the commune "cooking cream" with a 20% che we often keep in the cupboard waiting to cook a nice succulent Sunday lunch. Then finally that "to assemble" in the standings with a30% fat. This however brings with it two different types: there fresh cream and cream UHT (long life). In some cases UHT cream is already sweetened so when we buy and whip it we don't need to add other sugars. While the fresh cream is more delicate and must be whipped a little longer and carefully. In this case, the sugar should only be added at the end. Among other things, we can decide the quantity ourselves, depending on the sweetness we want to obtain. Traditionally the latter is intended for pastry, where can not miss in the heart of greedy cream puffs or in sumptuous fruit bowls.
But the cream goes a little with everything. In fact to the word foams, made of cream, usually, we associate something sweet. Bad salty foams they are actually a real delicacy. Just think of those al tuna or ham and why not salmon too. Great for preparing sauces, creams with which to make a nice shoe with a slice of toasted bread or a crunchy vegetable, such as carrot or celery.
It's not over .. why not try to offer colorful pinzimonies on your table? Add this to avocado and paprika or to fresh cheese and fragrant herbs. How many colors and what joy.
Whipped cream: all the tips for a good result
To be able to fit it perfectly, you need fresh cream with a minimum content of 30% fat and obviously the need to keep it in the fridge until the last moment.
First you need to pour it into a cold bowl and start beating slowly. Then you have to increase the speed trying to raise the whisk to incorporate air and work it until you get a foam that forms consistent flakes. From here bring back your grandmother's advice: even when it is whipped, continue to mix it from the bottom up with extreme delicacy so that it does not lose its bubbly consistency. Obviously this becomes excellent if incorporated to custard to create a delicious chantilly.
And if we need to have a decidedly sweet whipped cream, in that case, we add icing sugar, making it go down from a small sieve, continuing to mix with a gentle hand, so as not to form those damned citrus fruits. A tip: if you want to keep the whipped cream, put it in the refrigerator covered with aluminum, but think about how to use it as soon as possible. It is delicate and does not last too long
Sour cream
It is often confused with the French "crème fraîche". In reality the difference is minimal: the sour cream is fluid and light while the crème is creamy and much denser because higher in fat (30-40%). Both are on sale in the most well-stocked supermarkets. However, if you want you can also prepare it at home.
Sour cream is a traditional ingredient of North East Europe and the Anglo-Saxon countries, for which it also influenced the kitchen tex-mex. But now it is also very widespread in Italy. One of the recipes he has sparked is the "Stroganov" fillet: it is said that the French chef of Count Stroganov, a refined Russian gourmet, adapted the beef with onions to the palate of the noble by adding sour cream. He conquered everyone.
But not only that, it also accompanies the Hungarian goulash or a spicy meat soup. It can also be served with Anglo-Saxon jacket potatoes, baked potatoes with bacon, butter and Cheddar cheese. A dessert to conclude? The American Cheesecake obviously, the one you would devour in one bite.
How to make sour cream
To prepare it yourself and have a more genuine product, just follow some simple precautions. You must first pour 250 grams of fresh liquid cream in a bowl and then add 70 grams of plain yogurt natural whole, then with a whisk mix everything in order to mix the ingredients.
When the mixture is well mixed it should be covered with a clean cloth and let the mixture rest at room temperature for 24 hours. To speed up the fermentation process, you can also add a tablespoon of lemon juice. After this time it is possible mix quickly the product with a spoon and transfer it to a glass jar with hermetic seal so you can keep any remaining in the refrigerator for up to three days. For the realization of this ingredient it is not possible to use vegetable cream.
There are also those who, in addition to yogurt, also mix a little mascarpone cheese to obtain an even denser consistency. Sour cream is less caloric than both butter and extra virgin olive oil and it is perfect to give that extra touch to any type of dish and to flavor salads. It can also be blended with other toppings with ketchup and mustard to give a more captivating note to these sauces.
