Thick Cream dessert

[Sara516]

Re: Thick Cream dessert

@Chicken_Biryani

KB, yeah its not really solid or semi solid … in the fridge it looks ok but two minutes out of the fridge and it becomes liquidy .. just like custard before its set …

Sara, I like the idea… I think i will do that …how much cream can we use in butter chicken? actually could you please let me know the recipe , thanks ..

Brit, really? I tried freezing single cream and the usual double cream in the past … but they just lose their texture .. I havnt tried mixing them slowly and trying to bring it back to its original form … but in the past I use to used to whisk it lightly after defrosting it and even tried to use it in a chicken dish .. but the cream would remain separated … I mean you could feel little dots of cream.. it would never get back to its original creamy texture :no:

About a cup (8 ounces).

For the recipe I normally use the shan masala butter chicken packet…I usually marinate it, bhoon it in butter (instead of oil), add a small can of tomato sauce (I usually uget teh smallest can..not sure how many ounces it is) and one cup of cream.

While it comes out alrigh TI’m getting a lil bored of it…so I’m going to use a new recipe..next time I use it ill def share it