Heavy (or whipping) cream is simmered and reduced by half. A wide pan is useful when reducing cream, as it heats faster and keeps the cream from scorching around the edges, which would discolor it. Whisking about every 5 minutes also helps to keep the cream homogenous and will prevent scorching. It cannot be reduced further or it will break and be rendered useless. The reduced cream is then whisked into a hot liquid.
© 2021 All rights reserved. Published by Abrams Books.