Toasted Rye Bread Cream

Name: Toasted Rye Bread Cream
Yield: Yield: 2 kg/4 lb 6.55 oz
Cuisine: United States
Ingredients: Gelatin, sheets, silver, bloomed in cold water, excess water squeezed off 24 g .85 oz 1.2%; Rye bread (seedless) 900 g 1 lb 15.68 oz 27.27%; Heavy cream 2.4 kg 5 lb 4.64 oz 72.73%; Infused Cream 1.2 kg 2 lb 10.24 oz 60%; Heavy cream 760 g 1 lb 10.72 oz 38%; Heavy cream stabilizer, liquid 16 g .56 oz .8%

Preparation info

Yield:
2 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Infused Cream

Rye bread (seedless) 900 g 1 lb 15.68 oz 27.27<

Americas
United States
Dessert

Method

For the infused cream: Dice the rye bread and toast it in a 160°C/325°F oven until golden brown. Make sure to use rye bread without caraway seeds.
Meanwhile, bring the heavy cream to a simmer.
Stir the hot toasted rye bread into the hot cream. Let steep for 10 minutes.
Strain the cream as much as possible and then blend the resulting