Tuesday, December 22, 2009

Cream, 3 ways

Cream mousse, Cream-filled French toast, Crispy caramelized cream
Heres the funny thing about this experiment, it's really just the same cream with the same flavour (vanilla), just treated differently. Also, it is all made with 10% cream, but the mousse has the mouthfeel of 35%.

(Note: the minimized picture looks absolutely pale and I can't do anything about it. Please click the image to see it with its real colour.)

The cream mousse is something else! It has such a rich and creamy mouthfeel, and most importantly, a CLEAN mouthfeel! Theres no cling, stickiness or pasty texture. It just happily dissolves.

The French toast was soaked in the same cream before it was gelled. Then coated with egg.

The crispy caramelized cream is also the same cream, dehydrated and made crispy.

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