Functional Profile
Heavy cream contributes fat and liquid to Gratin Dauphinois and the porcini ragout.
Handling
Gratin specifies 35% cream and gentle optional warming to about 40 C; the ragout adds cream near the end and simmers gently to avoid separation.
Culinary Use
Use 350 g to cover the potato layers or 110 g to finish the mushroom sauce, as specified by each Recipe.
Referenced by
- Malted Milk Chocolate Ice Cream with Lindt Milk Chocolate & Milo — retrospective whole-Recipe report
- Maple-Bourbon Butter Pecan Ice Cream — retrospective whole-Recipe report
- Salted Caramel Ice Cream with Salted Caramel Ripple — retrospective whole-Recipe report
- Vanilla Bean Ice Cream — retrospective whole-Recipe report
- Creamy Porcini Mushroom Ragout with Polenta
- Gratin Dauphinois
- Malted Milk Chocolate Ice Cream with Lindt Milk Chocolate & Milo
- Maple-Bourbon Butter Pecan Ice Cream
- Maple Custard Ice Cream
- Peanut Butter and Maple Ripple Ice Cream
- Salted Caramel Ice Cream with Salted Caramel Ripple
- Vanilla Bean Ice Cream