200g unsalted butter, cubed
200g full cream milk
- Place butter and milk in the TM bowl. Heat for 3 mins/90°C/speed 2 until the butter is melted.
- Emulsify the butterfat into the milk 30 sec/speed 8 by slowly taking the speed up (about 1 sec for each speed number increase).
- Use warm cream for desserts such as Creme brûlée. Chill 3 -4 hours for cold pouring cream or cool for 5 – 8 hours and then whip for whipped cream.
- Thermomix cream made with full cream milk has 42% butterfat or 41% butterfat if made with semi-skimmed milk or 40% if made with skimmed milk. All will whip.
Recipe courtesy of Fast and Easy Cooking