Cooking and Baking

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.

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed