SC - UÆ FOREVER Dishes (Link)

[Jennifer Conrad]

>Best guess? I would say that cream is water, lipids, assorted chemicals and if
>you leave cream unattended in its pure state it will first get thick as it
>sours, then the solids will settle out leaving a clear liquid on top of the
>layer of solids, so chances are since the cream was dilluted with the other
>ingredients , the settling out was probably accomplished by the milk protein
>bonding with the other solids, and the resulting polymer precipitating out
>into
>the thin layer of stuff at the bottom[the polymer will probably not be
>white, >by the way, but a brownish color]
margali

The drink did not & does not now, taste at all sour. Nor are there any
curds or layers, just a thin film at the bottom.

>Cool! did you grind rthe spices? leave them whole? leave them in the
>bottle? strain them out before bottling? type of cream? britsh measure or
>american? :)
>
>thanks,
>--Anne-Marie, who finds the idea of a creamy hippocras very intriguing
>
<snip>

I used British measures, & just reduced to fit the quantity of wine I had.
I used half heavy cream & half milk, because I was out of light cream.
(Some of the recipes call for milk or cream.)  I ground the peppercorns &
broke the cinnamon into bits.  The rest of the spices were powdered.  Next
time, I'll use whole spices & pound them a bit, but this was just for fun.
I poured the wine & spice & sugar into a larger bottle & shook it several
times a day, & let it sit at room temperature for about 24 hours.  I
strained it, added the cream, & strained again. (It's possible May intended
for the cream to be added with the spices, but I was uncomfortable with the
idea of letting it stand at room temp. so long.) It was very thick, like
eggnog, & spicy. But it was not something I could drink much of, if you
know what I mean.

>What do you do with it, Cindy- heat it, let it sit for a bit, or just pour
>and drink?

Infuse at room temp. for 24 to 48 hours, filter & drink.
>
>Phlip

Cindy


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