Clotted cream rocher

Discussion in 'Professional Chefs' started by Lucusd88, Jun 25, 2018.

  1. Lucusd88

    Lucusd88

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    I’ve been seeing some beautiful clotted cream rocher’s and wanted to attempt one for myself on a new dessert. But the clotted cream we have is just way too soft/wet. How are they done so we’ll by others?? Is the clotted cream stiffened up in anyway?
    Thanks
     
  2. someday

    someday

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    Might have better luck in the Pastry chef forum...
     
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  3. Pat Pat

    Pat Pat

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    Where did you see them? I cannot imagine any clotted cream stiff enough to be made into rochers. Maybe they are mascarpone disguised as clotted cream?
     
  4. Jin

    Jin

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    your Clotted cream might be too wet, It needs to have lower water content, so strain it throw a cheese cloth over a bowl over night, and make sure your spoon is hot when you rocher.
     
  5. someday

    someday

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    You might try whipping it as well. I'm not sure about clotted cream but I know creme fraiche whips up stiff like heavy/whipping cream. Back in the day I used to work at a place where we would quenelle whipped creme fraiche over cured arctic char slices.
     
  6. chefwriter

    chefwriter

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    Would someone please explain what "rocher" is? Please and Thank you.
     
  7. someday

    someday

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    It refers to a “one spoon” quenelle...unless I am sorely mistaken.
     
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  8. Pat Pat

    Pat Pat

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    Clotted cream cannot be whipped. It will turn into liquid with agitation.
     
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