I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce.
The recipe I’m referencing estimates the reducing time to 1.5 hours, and I wonder how to add some flexibility to my timeline, so that I can serve the sauce warm.
I have considered refrigerating the broken cream and reheating it before finishing with the cold cream. Alternatively, I would just finish the sauce completely, and reheat it gently in a pot.
Can anyone share some experience with reheating this kind of sauce?
My Norwegian cookbook says that this is a French sauce, and lists the French name as “Crème Triple”. I was unable to find this sauce when googling. Is there a common English term for it?