"Cream"

Love the technique of creating creams from any type of oil using tapioca starch, xanthan, a polysorbate 80. Here is a truffle "cream" on shirred eggs w/ lovage, camellias, and black pepper.

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Comments

dancurren

what ratio of oil to startch, xg, polysorbate do you use?

whenric

was going to ask daniel's question. Is there a source for this ratio?

John_Paul_Khoury_17236

Basic ratio in Modernist. Do you have a copy?

dancurren

Just MC @ Home

John_Paul_Khoury_17236

Ingredients

250 grams water

11 grams tapioca starch

6 grams nonfat dry milk powder

3/8 gram polysorbate 80

1/6 gram xanthan gum

80 grams oil (truffle, olive, etc...), any flavored oil will work

kosher salt, to taste

Instructions

1. Mix dry ingredients together and blend in Vitamix, or any other industrial blender, with the water and polysorbate 80 until well incorporated.

2. Heat mixture to 185'F and hold at that temp for a few minutes until mixture is well gelatinized. Heat oil seperately to 185'F.

3. Put gelatinized liquid mixture back into cleaned Vitamix and with blades running incorporate the oil in a steady stream until emulsified.

4. Remove then chill. Use this "cream" hot or cold (Adapted from Modernist Cuisine)