What is Crema Mexicana?
What is Crema Mexicana? It’s a soured cultured cream (like sour cream) that can be flavored or sweetened and whipped like whipped cream. But it holds its shape for longer. Find out below all about Crema Mexicana and the recent Hispanic Dairy Cooking Demo by the California Milk Advisory Board that I attended.
I’m flitting around the Viva California Dairy! Cooking Demo at BlogHer Food taking pictures when through my lens I see a waiter waving a small plastic cup at me. I put down my camera and take the cup. I look down into it.
Whipped cream, a raspberry, chocolate sauce.
I wasn’t sure why we were being given these cups. I had been so intently working my event-photography-mojo that I’d stopped paying attention to what Chef Giorgio Rapicavoli was saying at the front of the room. I guessed that it was meant as a small treat.
But then I tasted it. And then I spun my head around to look for the waiter and for more of those little cups. But he was gone. I shifted my attention to Chef Giorgio at the front of the room and hoped for an explanation about the twirl of cream in my cup. He obliged.
It turns out that it wasn’t whipped cream at all.
It was something else.
Something I’d never heard of before.
Something I’d never tasted until two minutes ago.
To me it was a dreamy kiss of cheese, cream and air, like a cross between whipped cream and mascarpone cheese but firmer and richer than if you had simply combined the two.
More glorious than the taste and texture was this intriguing fact: Whipped Crema Mexicana will hold its shape for up to four days in the fridge. Maybe even longer. (I think Chef actually said it could last for four weeks! He might have been joking. But seriously, the whip stays whipped for a long long time). This is so exciting to me. You see, I hate when whipped cream separates into a puddle with a sad island floating on top. That’s why I usually whip cream at the last moment, or maybe up to an hour before.
But if this flaccid separation doesn’t happen with Crema Mexicana then my problems are solved. I will never again madly whip cream right before serving Strawberry Shortcake or Pumpkin Pie. Oh no! I’m going to use Crema Mexicana from now on and whip it a day ahead. Or the day before that. Or the day before that.
The Hispanic Cheese Cooking Demo was put on by the California Milk Advisory Board. California is the number one dairy state and the country’s leading producer of Hispanic dairy products. For more information about Crema Mexicana and other Hispanic cheeses, click here.