Smoked cream

Smoked cream

By
From
Finding Fire
Makes
1 litre

Smoked cream is great for use as a base in many preparations, from butter to ice cream. The rich fat of cream makes it a great vehicle to carry the flavour of smoke, but it is best to choose a light fruit wood with a milder, sweeter profile for smoking. It is important that the two work together in harmony so that the flavour of the smoke doesn’t overpower the natural taste of the cream.

Ingredients

Quantity Ingredient
1 litre jersey (double/heavy) cream, minimum fat content of 45%

Method

  1. 1. Light a fire in a cool wood-fired oven using a small piece of fruit wood. Leave to burn down for 30 minutes to a small bed of glowing embers.
  2. 2. Pour 500 ml (17 floz/2 cups) of the cream into a shallow dish and place in the oven. Place a small piece of fruit wood on the embers, and quickly close the door. A thin blue smoke should emanate from the oven.
  3. 3. Allow the smoke to infuse the cream for 5 minutes.
  4. 4. Open the oven door and add the remaining cream, whisking to distribute evenly.
  5. 5. Repeat the smoking for a further 5 minutes. Taste the cream to ensure the desired balance of flavour between smoke and dairy has been achieved.
  6. 6. Pass the cream through a fine-mesh sieve and chill immediately. Store refrigerated for up to 5 days, using as required.
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