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what is "blend" cream and cold gelatin?
I live in Australia I am unfamiliar with the cream the instructor is referring to. What is the “Blend” cream that she is referring to? also cold gelatin. I wasn’t able to find anything with google. is there a better translation or a recipe for creating at home?
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4 Respuestas
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Welcome to the Scooinary community, thanks for your question.
Could you please tell me which recipe you are referring to? so I can review the recipe book and help you with an answer.
I remain attentive to your response.
Greetings.
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Thanks for replying! Sorry I thought when you asked a question from a video it would keep context. The cold gelatin I think I tracked down as a cold set gelatin such as this:
https://modernistpantry.com/products/instagel-cold-set-gelatin.html
It was listed in the Natural Mango Mousse recipe from Dina Alsina.
The blended cream is from this video https://www.scoolinary.com/courses/mousse-desserts/lessons/practical-examples
it seems to be half vegetable cream and have animal cream? I don’t think we have that in Australia is there a recipe to make? or can animal cream be used instead. One of the recipes specifies blended cream in the video but it isn’t specified in the print recipe.
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Hi Walter Deane
The cold gelatin mentioned by the chef is a mirror glaze or neutral glaze. These cold gelatins can be flavored or transparent. This product is ideal for frozen desserts because it always shines and never becomes dull.
In the next lesson, Chef Dina Alsina explains the difference between creams from the Ken brand. One of them is Ken Nata 35%, which is a dairy cream of animal origin, and the other product she shows is Ken Láctea 35%, which is skimmed milk with added hydrogenated vegetable fat. This makes the cream more airy and less fatty.
She also mentions that you can use only the dairy cream of animal origin (Ken Nata 35%), but since it has a higher fat percentage, it will take longer to whip.
We hope this information clarifies some of your doubts. Feel free to reach out if you have any other questions, and I’ll be happy to help you resolve them.
Best regards.
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Hey there, Walter!👋
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