Smoked Cream
Fresh heavy cream is refined through brief cold-smoking with a delicate, distinctive smoky flavor. The smoked cream pairs excellently with soups, sauces, desserts, and seafood. The low smoking temperature fully preserves the cream's texture and whipping ability.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesCool the smoker down to 8–15 °C, for example by placing ice cubes in the chamber. Pour cream into a shallow stainless steel or glass dish (maximum fill height of 3 cm for optimal smoke absorption).
Cold smoking
1-2 hoursSmoke cream at 8–15 °C with apple and alder wood smoke. Monitor the temperature regularly – it must not exceed 15 °C. Gently stir the cream every 30 minutes for even smoke flavor absorption.
Resting and cooling
At least 2 hoursImmediately refrigerate the smoked cream and let it rest for at least 2 hours. Store in a sealed container for up to 5 days. Whip as needed or use directly in sauces.
Pro Tip
Smoke the cream in the shallowest and widest dish possible to maximize the surface area for smoke absorption. Allow to rest in the refrigerator for at least 2 hours after smoking so the flavor distributes evenly.
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