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How to make cream

Written on Thursday, September 1, 2016 | 7:27:00 AM


Cashew Cream


Soak 100 g (3 ½ oz) raw cashew nuts in water for at least 4 hours, then rinse well. Put in a blender with 100 ml (3 ½ fl oz) cold water and blitz on full power until completely smooth and creamy – at least 2 minutes. Add water for a thinner consistency.


Add salt, lemon juice and/or vegetable stock to taste to smooth out the cashew flavour when using in savoury dishes, or add vanilla extract, agave nectar, rice syrup or maple syrup for sweet dishes. Will keep in the fridge, covered, for a few days.

COCONUT CREAM


Tins of full-fat authentic Thai coconut milk work best for this, as they have the thickest layer of cream at the top. Chill the tin for a couple of hours before use, or put in the freezer for 30 minutes, then open without shaking.


Scoop out the layer of cream and beat with electric beaters until thick and creamy. Chill until ready to use. Add sweeteners such as vanilla extract, agave nectar, rice syrup or maple syrup for sweet dishes. Will keep in the fridge, covered, for a few days.

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