CA White Cream with Coconut Flavour and Whipped Cream
Stabilised whipped cream and Cream mass — a Zeelandia recipe in 2 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- cream temperature (liquefied CA cream)
- 35-37 °C
- microwave heating interval (CA cream)
- 20 s
- standing time (stabiliser solution)
- 1 min
Ingredients
Stabilised whipped cream
| Ingredient | Quantity |
|---|---|
| Cream 36% | 500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
| Water | 100 g |
Cream mass
| Ingredient | Quantity |
|---|---|
| CA White Cream with coconut flavour |
Method
- Stabilised whipped cream
Whip the previously chilled 36% cream. Dissolve Zeesan Natural in room-temperature water, stir until smooth and leave for 1 minute. Add the whipped cream in two to three portions, mixing gently until a uniform, stable whipped cream is obtained.
Cream mass and combining: Liquefy the CA White Cream with coconut flavour to about 35-37°C by heating it in a microwave, in heating bursts of up to 20 seconds interspersed with vigorous stirring. Alternatively, soften it in a proofing cabinet or in a vessel over a water bath.
Cream mass and combining: Add 2-3 tablespoons of the whipped, stable cream to the cream and mix gently. Add the remaining whipped, stable cream in small portions, continuing to mix gently so that 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.