Cream is an ingredient used in many sweet and savory dishes, giving flavor and consistency. The most common uses are as follows:

• Desserts: Cakes, pastries, ice cream, mousse, ganache, cream sauces, dessert presentations, etc.
• In savory dishes: Soups, pasta sauces, meat dishes, fish dishes, salad dressings, etc.
• In breakfasts: Breakfast cereals, omelettes, etc.
• In snacks: Sandwiches, toasts, chips, etc.

Store at room temperature, maximum +20°C. Once opened, it should be refrigerated and preferably consumed within 2 days.

Cream is usually cooked and used in hot dishes such as soups and pasta sauces. Here are some things to consider when cooking cream: Cream should not be cooked over very high heat. Otherwise, the fat may separate. The cream should be cooked with constant stirring. Otherwise, it may stick to the bottom.

To whip cream, use a deep bowl and a mixer. Keep these in mind when whipping cream:

• The cream should be chilled. Otherwise, it may not whip properly.
• Before starting to whip, moisten the whisk with cold water to prevent cooling the cream.
• Whip the cream at high speed for optimal results.

Whipped cream can be used directly or as a decorative element in desserts and cakes.

Unopened whipped cream can be stored at room temperature (up to +20°C) until its expiry date. Once opened, store it in the refrigerator and consume within 2 days. For best results, refrigerate it at 5-8°C for at least 12 hours before use.

Refrigerate Masterini Whipped Cream for at least 12 hours before use. Add the desired amount of sugar, then pour into a chilled bowl and whip at high speed for 2 minutes. It can be stored at room temperature until the expiry date, provided that the package is not opened (maximum +20°C). Once opened, it should be refrigerated and consumed within 2 days.

Cream is a dairy product made by separating the fat and protein components of milk. When cream is whipped with a mixer, its fat and protein components separate, causing it to expand and increase in volume. However, if the cream continues to be whipped, the fat and protein components recombine and the cream curdles. The main reasons for cream curdling are:

• The cream is hot. When the cream is hot, the fat and protein components mix together more easily.
• The cream is not whipped enough. If the cream is not whipped sufficiently, the fat and protein components do not fully separate.
• The cream is whipped too much. If the cream is overwhipped, the fat and protein components recombine and the cream curdles.

To prevent cream from curdling, consider the following:

• The cream should be close to room temperature.
• Whip the cream with a mixer at medium speed.
• Stop whipping before the cream reaches stiff peaks.

• Add some granulated sugar or whipped cream to the curdled cream. Granulated sugar or whipped cream helps to bind the fat and protein components together.
• Let the curdled cream rest in the refrigerator. This prevents the fat and protein components from separating again.
• Curdled cream can still be used for decorating cakes, cupcakes, or other desserts. However, achieving a frothy and light texture is not possible once the cream has curdled.

Cream and whipped cream are dairy products frequently used in pastry and daily life. There are important differences between them. Cream, a dairy product, is obtained by separating the fat and protein components of milk. It is typically used by whipping with a mixer, increasing in volume and gaining a foamy texture. Cream is widely used in desserts, sauces, soups, and dishes, and can be used as sugar-free whipped cream. Whipped cream, consisting of cream and sugar, is made by whipping cream and sugar into a foam with a mixer. It is widely used in desserts, cakes, and ice creams. Cream and whipped cream are two different dairy products derived from milk, but with distinct properties. Cream is obtained from the fatty part of milk and its fat content can vary between 10-50%. It is commonly used in both sweet and savory dishes. Whipped cream is made by mixing milk and cream with sugar and other additives. The fat content of whipped cream varies between 30-36%. It is typically used as a decoration in desserts and cakes.

Cream and whipped cream can be used in many different recipes. Cream is often used in both sweet and savory dishes, such as in cakes, ice cream, mousse, ganache, cream sauces, dessert presentations, soups, pasta sauces, meat dishes, fish dishes, and salad dressings. Whipped cream is commonly used as decoration in desserts and cakes.

Mousse, derived from the French word for 'foam', is a type of dessert with a foamy texture, prepared either sweet or savory. It is typically made by mixing a crushed or melted ingredient (such as chocolate, fruit, or coffee) with whipped cream or meringue (whipped egg whites).

The ingredients and methods for making mousse vary depending on the type. Generally, follow these steps:

• Prepare the base ingredient: For chocolate mousse, melt chocolate using a bain-marie method; for fruit mousse, puree the fruits; for coffee mousse, brew the coffee, etc.
• Whip the Masterini Vegetable Cream to medium stiff peaks.
• Combine the base ingredient with the cream: For chocolate mousse, mix melted chocolate with whipped cream. For fruit mousse, combine fruit puree with whipped cream. For coffee mousse, add brewed coffee to the whipped cream.
• Prepare the meringue: Beat egg whites in a bowl at high speed until they become foamy and bright.
• Fold the meringue into the cream mixture gently.
• Serve the mousse: Distribute the mousse into serving bowls or glasses and chill in the refrigerator for at least 4 hours.

• Ensure the ingredients are fresh and high quality.
• Use good quality, dark chocolate for chocolate mousse.
• Avoid overmixing to retain the mousse's foamy texture.
• Chill the mousse in the refrigerator for at least 4 hours before serving.

Ganache is a sauce made by combining chocolate and cream. Originally from French cuisine, ganache is now widely used in various culinary traditions around the world. It can be utilized in pastries, desserts, ice creams, cakes, and even in coffee. Ganache is a versatile sauce employed in pastry and chocolate making. When properly prepared, it boasts a delicious and smooth consistency. Ganache can be used for coating and decorating cakes, as a filling, poured over desserts and cakes, and also as a chocolate sauce.

Making ganache is quite straightforward, but there are some important tips to keep in mind. First, it's necessary to select appropriate amounts of chocolate and Masterini Vegetable Cream. Chocolate is the key ingredient that imparts flavor to the ganache, so using high-quality and tasty chocolate is crucial. The cream affects the ganache’s texture and gloss. Masterini Vegetable Cream, with its 33% fat content, gives ganache a thicker and more lustrous consistency.

• Do not boil the cream, as this may cause the ganache to harden.
• Melt the chocolate slowly to prevent the ganache from becoming greasy.
• Allow the ganache sauce to rest before using it to maintain its fluidity.

Panna cotta is an Italian dessert made with cream, milk, and gelatin. A light and delicious dessert, it is often served with fruit or chocolate sauces.

• First, soften the gelatin by soaking it in cold water.
• Combine Masterini Vegetable Cream, milk, granulated sugar, and vanilla extract in a saucepan and stir over low heat until it comes to a boil.
• Take a ladle of the boiling mixture and pour it over the gelatin, stirring until the gelatin melts.
• Remove the melted gelatin mixture from the stove and allow it to cool to room temperature.
• Once at room temperature, pour the mixture into serving bowls or molds, then refrigerate for at least 3-4 hours.
• To serve, turn the panna cottas upside down onto a serving plate and accompany with your chosen sauces.

• Soaking gelatin in cold water makes it easier to dissolve in the mixture.
• When adding gelatin to the boiling mixture, remove from the stove and stir until it melts.
• Allow the melted gelatin mixture to reach room temperature to prevent the formation of ice crystals in the panna cottas.
• Resting the panna cottas in the refrigerator for at least 3-4 hours helps to set their consistency.