Toasted Cream Recipe
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
1 pint heavy cream
1/4 teaspoon baking soda
Directions
Preheat a sous vide circulator to 180 degrees F . In a medium bowl, whisk together cream and baking soda . Place zipper-lock bags or vacuum bags in a tall pitcher or jar to stand them upright, then pour cream into bags. Remove air from zipper-lock bags using the water displacement method, or use a vacuum sealer to seal vacuum bags. Cook for 24 hours. Remove bags of cream and chill in the refrigerator before using.
In a medium bowl, whisk together cream and baking soda . Divide cream between two 12-ounce Mason jars and screw on tops until just finger-tight. Insert steamer rack into pressure cooker and add 1 inch water. Place jars in pressure cooker, close, and bring to full pressure. Cook at full pressure for 2 hours. Remove cooker from heat and allow to depressurize naturally. Cool cream before using.