Stir with the hand mixer (2 whisks) on the lowest setting until the ingredients have combined, then slowly switch to the highest setting and beat for 5 minutes.
The cream is ready when you hear a smacking sound from the whisk and the surface curls finely.
Makes almost 700g of cream with a volume of approx. 650 ml. Fits exactly in a 0.7 l jar.
The fat content is calculated to be 7%. If you add one tablespoon less of oil, the fat content is reduced to 5% at the cost of less creaminess. With just one tablespoon of oil, the fat content is 3%. You can also leave out the oil entirely if you have to - you will still get a decent cream. You can argue about whether it is healthier and more figure-friendly - I would doubt it.
Use:
I like it thickly spread on a freshly baked or ready-baked roll or baguette roll with a teaspoon of strawberry or cherry jam. Put the blob of jam in the middle and spread it lightly with the knife - heavenly!
Since then, cherry jam has been on my breakfast table again, as the fruit acid in combination with the cream loses its heat and is so stomach-friendly.
The cream also tastes neat or with fresh herbs - just like using pure quark or cream cheese.
Tip:
Give the cream an individual note by choosing the oil! Use high quality oils. I use three different oils, one tablespoon each. This makes the cream even more nutritionally valuable and an all-round healthy affair.
Background:
This spread arose from the desire for an inexpensive substitute for the brunch spread.
The 200 g pack was always empty immediately, which was annoying and too expensive in the long run.
The above amount of cream can be produced at a price of around 50 cents. If you prefer to use high-quality organic products, the price doubles to around one euro. The cream is thus 3-6 times cheaper than the finished product from the supermarket.
The name is pure fantasy, by the way, with a sense for me, which I don`t want to reveal here.
Ingredients
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