Yes, reduced cream can be used in both sweet and savory cooking.
Reduced cream, such as NESTLÉ Reduced Cream, contains 38% less fat than thickened cream, making it a lighter option. It can be incorporated into various dishes, from desserts to savory sauces and dips.
Here are some examples of how you can use reduced cream in cooking:
- Dips: It is famously used as a base for "The Original Kiwi Dip."
- Desserts: Use it in recipes for mousses, cheesecakes, or as a topping for fruits.
- Sauces: Incorporate it into sauces for pasta, vegetables, or meat dishes to add richness without excessive fat.
- Casseroles: Add a touch of creaminess to your casseroles.
While reduced cream can be used in cooking, it's important to consider its lower fat content. It may not thicken as much as thickened cream and could potentially curdle if exposed to high heat for extended periods. Therefore, it's best to add it towards the end of the cooking process or use it in recipes that don't require extensive boiling.
