CA Thermostable Cocoa Cream with Whipped Cream
Stabilised whipped cream and Cream mass and combining — a Zeelandia recipe in 2 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- resting time (stabiliser in water)
- 1 min
- cream liquefying temperature (cocoa cream)
- 35-37 °C
- microwave heating time per burst (cocoa cream)
- up to 20 s
Ingredients
Stabilised whipped cream
| Ingredient | Quantity |
|---|---|
| Cream 36% | 500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
| Water | 100 g |
Cream mass and combining
| Ingredient | Quantity |
|---|---|
| CA Cocoa Thermostable Cream |
Method
- Stabilised whipped cream
Whip the previously chilled 36% cream.
- Stabilised whipped cream
Dissolve Zeesan in room-temperature water, stir until smooth and leave for 1 minute.
- Stabilised whipped cream
Add the whipped cream in two to three portions, folding in gently until a uniform, stable whipped cream is obtained.
- Cream mass and combining
Liquefy the CA Cocoa Thermostable Cream to about 35-37°C by heating in a microwave, in heating bursts of up to 20 seconds alternated with vigorous stirring of the mass. Alternatively, soften it in a proofing cabinet or in a vessel in a water bath.
- Cream mass and combining
Add 2-3 tablespoons of the whipped, stabilised cream to the cream and mix gently.
- Cream mass and combining
Add the remaining whipped, stabilised cream in small portions, continuing to mix gently so the mass does not collapse.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.