I am trying to make a thickened heavy cream that would be the same texture as "Creme Fraiche", but have not yet come to a desirable solution. As you guys know Creme Fraiche has a tangy taste similar to Sour Cream which is not what I am looking for. Please advise how I can make thickened heavy cream (not whipped cream) either with any available cultures in the market or individual experiences. Thanks everyone.
There are several ways to thicken without turning it into whipped cream or imparting other flavors:
- Boil until reduced to desired thickness (whisk constantly, do not burn which will cause the flavor to change)
- Add and incorporate gelatin
- Add and incorporate corn starch or flour
Your desired thickness will dictate how long you boil or how much you incorporate.
I was thinking about that yesterday.
You could mix the cream with a little bit of Mascarpone or any other "Fresh" cheese (like Faisselle)
You could try making clotted cream. There are a couple of different techniques.
Alton Brown uses a coffee filter to remove some of the water from the cream in his recipe. I haven't tried it, but I think it would preserve the flavor of the cream better than recipes that involve cooking.