Recipe Standardization - Swedish Cream

Venue: Cal Poly Food Science & Nutrition

Cream

Yield: 51

Compote

Scale: 1
0.5
Equipment Needed: Saucepan, 50 - 3oz ramekins

Portion Size: 2

AMOUNTS
QUANTITY
UNIT

PROCEDURE

Heavy cream

36

oz

Granulated sugar

15

oz

2
1

oz
T

0.25

tsp

1
1

tsp
tsp

Sour Cream

32

oz

Whisk in the sour cream one cup at a time.

Once smooth, pour cream 1.5ounces into 2 oz ramekins. Place the cups
on a large rimmed baking sheet and refrigerate to chill for at least 2 hours.

Raspberries
Strawberries

6
8

oz
oz

Sugar
Gelatin (2 envelope)

3.125
0.125

oz
oz

Salt

0.0625

tsp

Place the strawberries, raspberries, sugar, gelatin, and salt into a sauce
pan over medium heat. Bring to a boil and allow the mixture to simmer
and down for 5-10 minutes. Use a wooden spoon to crush berries for a
smoother consistency. Allow the berry compote to cool on the counter (10
minutes) and then place in the refrigerator for at least 2 hours. Before
serving, add half an ounce of Berry Compote to each ramekin of Swedish
Cream.

TOTAL weight

102.25

oz

Unflavored gelatin (8 envelopes)

Pure Vanilla extract

Orange extract
Almond extract (to taste)
Salt

Pour heavy cream and sugar into sauce pan over medium heat. Stir and watch.
Once the cream is almost to a boil (about 12 minutes), remove from heat

Vigorously whisk while pouring in the gelatin slowly to avoid clumping

Stir in the extracts and salt into the mixture.
Allow the mixture to cool for 5-10 minutes.

Revision Date: