Scalding cream in the TMX.

[Amy :-)]

I want to convert a truffle recipe to use for my Christmas hampers this year. One of the steps in the recipe says "scald the cream". I understand that means heating until just under boiling point. Has anyone done this in the TMX?

[judydawn]

When I made Karen's lemon myrtle ice-cream the other day Amy, rather than scald the cream/leaves before leaving them to infuse, I heated the cream & leaves in the TMX for 4 mins/90^{.  This will depend on the quantity of cream you are heating but you won't get a rolling boil at this temperature so just keep an eye on it.}

[Greyhoundmum]

FUnny AMy, as I have a similar question. One non TNX recipe for a caramel sliuce says you heat up the condensed milk while stirring until almost reaches boiling point. I am wondering how you do that in thermy. Perhaps I will try 4mins at 90c too? let us know how you go with the conversion, wow truffles!!!!! Lucky hamper recipients!!

[Amy :-)]

Judy, thanks for your advice, I will try it that way

GHM, I would try heating the condensed milk for your caramel slice this way too If I get this truffle recipe right in the TMX I will post it