Heating heavy cream in a pressure cooker produced some interesting results— most notably this airy, crisp texture which bears a remarkable similarity to aerated chocolate in appearance, flavor and texture.
Notes:
- accelerated heat from pressure cooking causes fat to separate from solids
- solids brown and form matrix around bubbling fat
- fragile when hot
- pliable while warm
- hardens upon cooling
appearance: spongy, light to dark brown
texture: crisp , dry but perceived moist from retained fat, melting
flavor: deep, toasty, nutty, chocolate, roasted coffee, beurre noisette
Playing with Fire and Water 
Love it. Straight in the pressure cooker, Full pressure, how long? I’ve got tylers pressure cooker so I may try it out tomorrow:)
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so that’s where his pressure cooker is 🙂
try a 1/2″ of cream for 10 minutes. I’ve only used a microwave pressure cooker, so stovetop/electric models may need some tweaking
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When I saw you had a post up entitled “Crispy Cream”, I knew it would have nothing to do with take out food donuts. Very interesting, what are you going to do with it?
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what is 1/2″ in ml/gr/oz terms? I’ll finally get around to buying a pressure cooker…!
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Claudia— I can think of many uses, but we’ll see what materializes.
Azelia— that’s 1/2 inch (1.5cm) deep layer of cream. I don’t have a standard volume or weight as pressure cookers vary in size.
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what pray-tel is a microwave pressure cooker? I want one!
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it’s a pressure cooker made for the microwave. You can get one on Amazon for about $40.
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