CA White Milk Cream with Whipped Cream
Stable whipped cream and Cream mass and combining — a Zeelandia recipe in 2 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg and Crema Arte White Milk Cream Filling 8 kg.
- resting time (stabiliser in water)
- 1 min
- cream liquefying temperature (CA White Milk Cream)
- 35-37 °C
- microwave heating time (per burst)
- up to 20 s
Ingredients
Stable 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 |
|---|---|
| Crema Arte White Milk Cream Filling 8 kgCA White Milk Cream |
Method
- Stable whipped cream
Whip the previously chilled 36% cream. Dissolve Zeesan Neutral (named "Zeesan Naturalny" in the method text) 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 Milk Cream to a temperature of about 35-37°C by heating it in a microwave oven, in heating bursts of up to 20 seconds interspersed with vigorous stirring. Alternatively, soften it in a heating cabinet or in a vessel in a water bath.
- Cream mass and combining
Add 2-3 tablespoons of the whipped, stable cream to the cream and mix gently.
- Cream mass and combining
Add the remaining whipped, stable cream in small portions, continuing to mix gently all the time 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.