![]() ![]() Dessert Baladna produces high-end middle-eastern authentic desserts including Rice Pudding and Mouhalabia.Cream Produced from farm fresh milk, Baladna offers both Sour Cream and Fresh Cream that can be used in several Middle Eastern desserts.Labneh can be used as a spread on toast or Arabic bread. Labneh Produced from farm fresh milk, Baladna’s Labneh comes in various forms including Labneh balls, Low Fat and Full Fat as well.Cheese Produced from farm fresh milk, Baladna offers an array of authentic Arabic cheese including Akawi, Halloumi, Majdoula, Moshalal, and Nabulsi.Yoghurt Produced from farm fresh milk, Yoghurt is an excellent source of Protein, Sodium, Calcium, Vitamin A and Vitamin D3.Laban & Ayran Produced from farm fresh milk, Laban and Ayran are excellent go-to drinks during Qatar’s hot summer months.Distributed all across Qatar, Baladna’s fresh milk ranges from Full Fat to Low Fat and Skimmed. Fresh Milk Baladna’s farm fresh milk is produced by the world’s best dairy heifers known as ‘Holstein’.Once it starts to form soft peaks, whisk in any flavourings, then keep whisking on a slower speed until the cream starts to feel more solid and the peaks don’t flop over any more.Keep whisking until the cream forms peaks that flop over at the peaks (soft peaks).When you can make trails of cream on the surface that don’t sink in immediately you’ll know you are nearly there. Pour the cream into a chilled bowl and begin to beat it on a medium speed, you’ll soon have a bowl of froth and bubbles which will begin to thicken.Once it starts to form soft peaks, whisk in any flavourings and then keep whisking until the cream starts to feel more solid and the peaks don’t flop over any more (stiff peaks).Keep whisking until the cream forms peaks that flop over (soft peaks). When you can make trails of cream on the surface that don’t sink in immediately, you’ll know you are nearly there.The cream will start turning to frothy bubbles and then to a thick liquid. Pour the cream into a chilled bowl and begin to whisk, moving the cream back and forth across the bowl – take breaks when you need to.The cream will be thicker, so if you want to cover a cake with cream, use this method. Cream whipped in a food processor with a blade won’t be as light and fluffy as cream that is whisked.Cream will roughly double in size when whipped.Over-whipped cream will first turn grainy and then to butter. Don’t over-whip it – once it just reaches stiff peaks, then stop.Whip it slowly and in a controlled way.You can use a flat whisk, or at a pinch a fork – sometimes needs must – but it will take you much, much longer. A balloon whisk with a wire ball inside it (and hard ball inside that) will work even more efficiently. If you plan on using a balloon whisk then the bigger the head is, the less effort you'll have to put in. You can use an electric hand mixer, stand mixer, food processor (see below) or balloon whisk (and elbow grease) but you need to adjust the timings depending on which method you use.The bowl and whisk should also be cold, chill the bowl if you have time and use a glass or metal bowl if you have one.You can whip cream with another creamy ingredient such as crème fraîche and mascarpone – make sure it has enough fat content or it won’t whip.Whipping cream will be lighter and fluffier than double cream. Thick cream and clotted cream don’t need whipping, they have a different, heavier, smoother texture than whipped cream. ![]() Single cream won’t whip but whipping cream (36%) and double cream (48%) will. The cream should contain enough fat, at least 30%.
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