Cream honey: product features and recipes

Many people in our country love honey: the older generation habitually drinks tea with this delicacy and treats them for colds, while young people add to the smoothies and replace the usual sweetener with them in recipes. However, few people like it when honey is candied - using such a product becomes extremely inconvenient. Everyone faced a situation where it was impossible to scrape out a hardened product from a can.

The use of a liquid product of beekeeping is not very convenient either: it constantly threatens to spill, soiling everything around.Finally, ordinary honey eventually becomes boring, begins to want something new and surprising, but on the usual honey basis. Probably for these reasons, an unusual product appeared in Canada at the beginning of the last century - cream honey.

In fact, cream honey is ordinary honey processed by simple technology. Thanks to the active whipping and oxygen saturation, the product acquires a delicate structure resembling an oil or cream - hence the name. It can be said, the only thing that needs to be done is to whip up the mass and let it stand, observing the required conditions. Whipped mass not only preserves its great taste, but also acquires a convenient form - it can be spread on a toast or a bun, added to tea, just eaten with a spoon as a dessert, mixed with other products and used in making confectionery masterpieces.

Such a product has an extremely attractive look, mother-of-pearl shade and a good consistency, does not stain hands, sticking, and does not leave spots. Finally, unlike the same liquid honey, it does not drip off the spoon, which is very convenient. For example, you can make a sandwich with a cream soufflé and take it with you to work, without being afraid to dirty yourself or others.

Processing of honey does not deprive of its initial advantages: naturalness, usefulness, vitamins, medicinal qualities, therefore, the use of the cream in no way limits the lovers of the traditional product. Souffle is convenient to store and not less convenient to use. Various spices, berries, nuts or fruits are added to it - and a completely new delicacy is quickly made. Finally, no matter how much time passes, the soufflé will not change its state — it will not be covered with a crust, will not harden, or will not fry. The color will remain the same light, and the consistency will not lose lightness.

Cream Honey appeared in Canada in 1928. Gradually, he won the hearts of Americans and Europeans, who practically stopped eating the usual sugared honey, and, relatively recently, reached the Russian market.

If you correctly use the technology of beating honey, then its composition will not suffer any changes and losses. So, that benefit that contains in an original fresh product will not be gone anywhere. Eating a cream souffle will have a beneficial effect on the heart and stomach, strengthen the immune system, heal a sore throat, calm the nerves and bring a lot of bonuses to a person. Of course, if you are allergic to honey, then you should stay away from his cream relative - he will not bring any benefit.

Testimonials say that this healthy product can be made even healthier by adding some simple ingredients. For example, mixing grated ginger root with the finished mass will allow you to create a potent remedy for colds. Combining cream honey with propolis can also significantly enhance its beneficial effects. Finally, a white cream substance with royal jelly will be a salvation in many diseases.

The last product is prepared as follows: a light variety of honey is taken and royal jelly is added in such proportions that a jar of the main beekeeping product has 7 grams of medical supplement. Everything is thoroughly mixed so that no air bubbles form. At the exit is waiting for a very useful sweetness.

As for the harmful properties, cream honey itself does not have them.Naturally, this does not apply to cases where a person with allergies decides to try a forbidden product. Not recommended for souffles and people with diabetes, as well as overweight. But in the case when the preparation technology was violated, the honey was overheated, cheap varieties were used, to which sweeteners were mixed in, of course, trouble might arise. All of the above situations lead to the fact that the whipped honey mass loses all valuable substances. This is usually not harmful to health, but significantly spoils the mood. However, when chemical components are involved in unscrupulous manufacturers, the expected consequences are also quite expected.

Unfortunately, to determine when buying, is it real honey or is it fake, is almost impossible. Therefore, it is either worth making a cream souffle yourself, or buy it only from reliable suppliers. If cream honey is already purchased, but you still want to find out what it consists of, then you can conduct a simple test. A little mass is placed in a glass, and then filled with cold water. All you need to mix thoroughly with a wooden spoon and leave alone for a day. If the water is transformed into a syrup, in which there will be no foam or film, then the product is created only from natural substances.

Whipped honey is made very simple. At that moment when the fresh liquid product has not yet begun to crystallize, it is necessary to ensure the mechanical action — the usual stirring. Thereby, the crystals in its structure will begin to crush and crumble, and the mass itself will cease to harden and begin to lose viscosity. While creaming, oxygen is most likely ingested, which will increase the volume of the product. In addition, the taste may change a little, but only for the better - it will become more saturated and tender, and excessive sweetness will turn into a balanced one. The result will be a light, bright homogeneous mass, resembling a cream.

Make a cream-honey at home is pretty easy. The most popular recipe for cooking this dish is classic, straight from Canada, otherwise called the Dyce scheme. Fresh honey, just from the honeycomb, to be poured into a suitable dish (the material should not create any reactions) and leave for 10 days in space, where the temperature is +14 degrees. After this period, it is placed in a temperature of +28 degrees, where it is, until it softens. Then in the same temperature mode, the honey is whipped to the desired thickness, but not at large turns, so as not to increase the temperature. So with your own hands you will be able to make an incredibly delicious product that can be stored for a long time without losing taste, aroma and properties. Do not have to fear and fermentation with delamination. The cream color will be white.

According to another technology, fresh honey is mixed with settled. At the same time it is important to observe the proportions: 9 servings of fresh honey are 1 portion of settled, and the temperature regime, which varies from +26 to +28 degrees. For about two weeks, the finished mixture is retracted into a space with a temperature of +14 degrees. After the specified period, you can pick up a white cream souffle.

Finally, the fastest possible will be to get a new portion of cream honey, if a little remains of the previous one. The proportion is also 9: 1, that is, 9 fresh and 1 ready-made cream. Fresh liquid product is poured into the container with the residue and the mixture is stirred for several hours. At the same time, the temperature is from +12 to +14 degrees. After 4 hours should have a creamy mass.

Separately, it is worth touching on the question of whipping the souffle. Of course, it’s just impossible to do it with your hands over the long term. Therefore, it is recommended to use mixers, whips or kneaders. For special extreme fit nozzles on the drill. The most important thing is that during the process you need to ensure that the device does not heat up - for this you can make pauses. The main thing is also to remember that the liquid product must darken before stirring begins. In addition, do not allow direct contact with air bubbles in honey.

Today, cream honey with various natural additives is gaining great popularity in the market. Soufflé is endowed with new useful properties, without losing the old ones, and also it is painted in an unusual shade and changes the taste. Naturally, the same product can be produced at home. Honey cream is proposed to make with garden and forest berries: raspberries, strawberries or blueberries, or with nuts: walnut or cedar. The combination of soufflé with lemon, ginger and propolis will allow you to create an even more healthy product that can effectively and tasty cope with a cold. In addition, you can always experiment with spices. For variations of cream honey, it is advised to take a ginseng, lime or cotton "base".

Berry and other mixtures are made according to a simple recipe - a third-party product is carefully ground, and then mixed with whipped white honey. For example, you can chop the candied rose petals with a blender and add milled strawberries.

It is worth remembering simple things that will help to perfectly prepare the whipped honey mass. You need to buy high-quality honey - you should not take with the addition of peel, mint and other ingredients. So the manufacturer may try to disguise the fermented or immature honey. It is also important to inspect the contents of the jar and inhale the smell.

How to make cream honey, see the next video.