Folding double cream into another mixture, such as when making lemon cream or mousse, involves gently incorporating it to maintain airiness and volume. The goal is to avoid deflating the cream.
Here's how to do it:
-
Prepare the Whipped Cream: Ensure your double cream is lightly whipped to soft peaks. It shouldn't be stiff, but it should hold a gentle shape.
-
Add a Spoonful to the Heavier Mixture: Add a spoonful of the whipped cream to the heavier mixture (e.g., lemon curd). This lightens the heavier mixture, making it easier to incorporate.
-
Gentle Folding Technique:
- Use a large spatula or spoon.
- Cut down through the center of the mixture.
- Scrape along the bottom of the bowl and up the side.
- Fold the cream over the top of the other mixture.
- Turn the bowl a quarter turn and repeat.
-
Avoid Overmixing: Overmixing will deflate the cream, resulting in a less airy and dense final product. Continue folding just until the mixture is homogenous and no streaks of cream remain.
The key to successfully folding double cream is gentleness and patience. Keep the air bubbles intact for a light and airy result.
