- Preparation time
- 5 mins
- Cooking time
- 90 mins
- 10 people
- Meal course
- Bits 'n' Bobs
- Posted by
- Posted on
- March 2, 2015
If you have a cold smoker, then just put the cream in a flat metal tray in the smoker and leave until you get your desired smoky flavour… The following recipe is for a hot smoker.
1.5 ltrs Thickened Cream
Good quality wood chips for your smoker – We use old wine barrels that Cory cuts up himself, but any stone fruit tree, apple and pear tree wood or grape vines will also make a superior smoke.
Lots of ice cubes
- Firstly, you will require 2 metal trays. One slightly smaller than the other to create a ice bain-marie. It is imperative that you keep the cream at a cool temperature while smoking and the ice will facilitate this. Pour the cream into the smaller tray. Place the ice cubes and 1 cup of cod water into the larger tray, and place the smaller tray onto the ice. You are now ready to roll.
- Light your chips and get your smoker cranking. Try to keep it at the lowest temp. you can, and place the 2 trays into the smoker for at least 1 and a half hours. The cream will thicken quite alot, however the colour will not change. When it’s at your desired smokiness, it’s ready to use… (We like it super smoky, because you can always dilute it). Change the ice if it melts during the smoking process.
- This cream makes unreal Panna Cotta, is delicious on Pancakes and makes a mean seafood sauce. You can use it in any way you would use a regular cream… It’s a heavenly revelation!
- *** Tip: If you are not in possesion of a hot OR cold smoker, never fear! You can make a smoking rig using a large wok, a weber kettle, a normal gas BBQ, a Charcoal BBQ or even your conventional oven. Where there’s a will, there’s always a way! Do some research, and chose the rig that’s right for you.