A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically. During my childhood, this resulted in a creamy, emulsified result.
Now, when trying to recreate it, it always comes out thin, with visible butterfat and coagulated proteins. Does anyone know why this happens? When reducing cream in the pan, this never happens. Id suspect the whipping to be the culprit, but it was never a problem during my childhood.
Should I try lower heat for a longer time, higher heat for even shorter time, or could it be that I use enameled ceramic cookware while my mother used ovensafe glass cookware?