Hot Whipped Cream, Molecular Gastronomy

Anyone have any ideas on how to make a whipped cream that could be served at room temperature or hotter that would not melt when placed on a hot dessert. I'm thinking Agar Agar and maybe Xanthan Gum, but not sure of amounts or if I should be trying something else. I find it very unattractive for the whipped cream to melt into heavy cream with sugar on a hot dessert. Gelatin as a stabilizer isn't strong enough to stand up to heat, and don't want to lose the taste or texture.

If not a whipped cream what about a white or regular chocolate mousse.

 

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