Hello.
I wanna attempt a dana cree recipe. Are there videos for it? The book alone is a little harder. I wana make the salted caramel fraiche ice cream. Also can someone explain what the numbers mean? Are they in order for what step i should perform first? Also can I substitute normal cream for cream fraiche? I dont want a tangy flavour.
by PeachGlass6730
5 Comments
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The numbers refer to the texture agents listed at the end. Basically you pick which one you want to use, and then the numbers are just reminders of where each one happens in the recipes. So if you pick #2, then do it where it shows “2” and ignore 1, 3, and 4.
I wouldn’t sub cream from creme fraiche. Maybe a full fat Greek yogurt.
Overall, any video that walks through tempering eggs for custard is probably a fine reference. Is there a specific step you want to see visually?
I don’t remember what the numbers mean but I’ve made her lemon creme fraiche ice cream recipe (with some modifications because I can never just leave things be). It was really really good.
I made this last week, had to dump it, way too salty and I’m not generally salt averse.
However I’ve since made it without salt and find it doesn’t have a lot of the creme fraiche tang. But then I’m using fairly mild creme fraiche