CREAM
There are different types of cream: unpasteurised (with no treatment), pasteurised (treated at 80°C) or sterilised (treated at a very high temperature). This book defines cream as containing at least 300 g fat per 1 kg cream (30 per cent fat). Crème fraîche is unpasteurised or pasteurised cream. It can be runny or thickened by adding lactic fermentation agents. Runny cream with 30 per cent fat (crème fleurette), allows the cream to be whipped and provides taste.
Cold is obligatory for the formation of fat crystals, without which whipped cream could not be stabilised. As well as the cream, it is preferable to maintain a cold environment by putting the whipping utensils (bowl and whisk) in the refrigerator before use. Use stainless steel in preference, as it transmits temperatures better.
Add whipped or ‘expanded’ cream to lighten mixtures. Whisk the cream vigorously until it doubles in volume. It is simultaneously aerated and held together by its fat content, which crystallises around the air bubbles. Use an electric mixer fitted with the whisk attachment, a food processor with the blade fitted or a hand mixer.
4 WHIPPING CREAM TO STIFF PEAKS
At the end of whipping, whisk the cream in large movements to render it even more dense and smooth. Stop whipping when it holds together well, otherwise you risk making butter. The cream will take on a matt appearance when it is done.
In this book, a mousse refers to a mixture to which whipped cream has been added. It is this aerated cream that gives the mousse its foamy texture.