Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: cathy79 on April 19, 2010, 10:48:04 pm
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Thermomix Cream
Copyright Janie Turner 2005
http://www.ukthermomix.com/recshow.php?rec_id=29
The thing I like most about this recipe is that we can always have fresh cream in a few minutes. It's easy to keep unsalted butter on hand in the fridge or freezer.
Ingredients
250 gm unsalted butter
250 gm milk (full cream or semi-skimmed)
Method
Weigh butter in pieces and milk into the Thermomix bowl. Cook 3 minutes/ 90C/ Speed 1. Blend 30 seconds/ Speed 8. This emulsifies the butterfat back into the warmed milk and makes a perfectly delicious cream. Chill in the fridge 4 hours to use as pouring or spooning cream. Chill in the fridge 8 hours or more to be able to whip the cream.
Chef's Tips
Chef's Tip: If you are in a hurry or are making this lovely cream because you have suddenly run out and you need whipped cream for a recipe, don't worry - there is a quicker method to chill your cream (if you don't have a blast chiller): Pour the warm Thermomix cream into a flat plastic box and place it into a larger plastic box filled with ice cubes or crushed ice. Adding salt to the ice will make it chill the cream even faster.
Thanks to VHJ who pointed this out on another thread. I haven't tried it, but always have butter and milk in the fridge. Does this mean I don't have to buy cream anymore? Yeah!
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Fantastic!! :o What a good thing to remember - I suppose this is one of those things that were meant to be passed on from mother to daughter and have been lost in the last 30-40 yrs! :-)) Does this mean when TMX whips too far past cream and onto the butter stage it can be saved and made back into cream by adding milk?? :)
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Thanks CB79 - we used to make this years ago ( my mother - so about 40 !!!) and referred to it as mock cream for certain pastry dishes/eclairs etc. added some vanilla essence and sugar.
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Oh - is this mock cream! I have never, not once had success at making that! I'll have to try this again. :)
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One version - there are many - some using margarine in the same way.
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Success!!!! And the best ever mock cream I've ever tasted!! I covered Bimby's choc cake with it. I did the fast chill method then whipped it up with sugar and vanilla. Thanks ;)
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I wish I could have done this in the 70's when we lived in the north west. The only cream we could buy then was frozen and as it defrosted it separated. Only fellow towns folk would eat it. (it tasted fine-looked yuk)